Jamaican Jerk Chicken and Quinoa

Name: Jamaican Jerk Chicken and Quinoa
Total time: PT4H15M10M
Yield: 6-8
Ingredients: Ingredients The High Five (Four!) 1 1/2 cups quinoa 2 1/2 cups chicken stock 4 cups chopped sweet potatoes 4 medium boneless, skinless chicken thighs Pantry Items 2 tablespoons jerk seasoning 1/2 teaspoon salt (if needed, depending on salt in jerk seasoning)

By:

Co+op

Recipe Information

Total Time:

4 hours, 15 minutes; 10 minutes active

Servings:

6-8

This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.

With the magic of jerk seasoning, this simple slow-cooker dish takes on a spicy island vibe. Chicken thighs simmer with the quinoa, infusing the grain with flavor as they become fall-apart tender.

Ingredients

The High Five (Four!)

1 1/2 cups quinoa
2 1/2 cups chicken stock
4 cups chopped sweet potatoes
4 medium boneless, skinless chicken thighs

Pantry Items

2 tablespoons jerk seasoning
1/2 teaspoon salt (if needed, depending on salt in jerk seasoning)

Preparation

Put quinoa, stock, sweet potatoes and jerk seasoning in the crock of a slow cooker and stir to mix well. Nestle the chicken thighs down into the quinoa.
Cover and cook on low for 4 hours. Uncover and taste; everything should be tender and fragrant. Add salt if needed. Serve warm.