If you can't go to Jamaica, why not bring Jamaica to you with this lively chicken dish! Jamaican curry usually contains allspice, so look for a blend that has it, or make your own. Even with potatoes in the dish, steamed basmati rice is a great add-on, but feel free to leave it out, or use cauli rice to cut back on the carbs.Ingredients | Slow Cooker Chicken Thighs Bone-In With Potatoes And Carrots
2 tablespoons ghee
1 medium onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons Jamaican curry powder
1 fresh jalapeno pepper, seeded and sliced
¼ teaspoon ground thyme
1 pinch salt and ground black pepper to taste
2 cups chicken broth
1 ½ pounds boneless, skinless chicken thighs, cut into 3 pieces each
2 medium potatoes, peeled and cubed
1 pound baby carrots
3 cups steamed basmati rice
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.
Curry from the island adds heat in the pepper selected for the dish. We like mild-flavored curry, so I used a sliced, seeded jalapeno. If you have a more adventurous palate, choose a serrano pepper or even a Scotch Bonnet, for the truly brave!
Info | Slow Cooker Chicken Thighs Bone-In With Potatoes And Carrots
prep:
15 mins
cook:
20 mins
additional:
15 mins
total:
50 mins
Servings:
6
Yield:
6 servings
