Slow Cooker Mexican Chicken Stew Recipe
Uses Chipotle Paste
Mexican Jerk Chicken
We love jerk chicken and we had a sneaky suspicion that it might just work just as well with chipotle chilli paste as it does with scotch bonnet, making for a slightly milder but equally delicious result. We weren’t disappointed!
We recommend serving with our Roasted Pepper and Halloumi Salad, Crispy Homemade Chips and Baked Mexican Elotes. Our Chipotle Chicken Marinade is also a great option for your summer BBQ.
Chef’s tip
If you’ve got the time, toasting the spices before grinding them will release more flavour.
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Prep time
20mins
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Cook time
40 mins
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Total time
1hr
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Ideal for
BBQ
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Make it
Mexican
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Serves
4-6
Find us in the
Mexican Section
Ingredients
FOR THE MARINADE
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 1 tbsp. allspice berries (use allspice powder if you can’t get hold of these)
- 1 tbsp. peppercorns
- 1 tbsp. finely chopped thyme leaves
- 4 spring onions
- 2 tsp chipotle chilli paste
- 1 tbsp. dark brown sugar
- 1 tsp salt
- 2 tbsp. soy sauce
- juice of 1 lime
FOR THE REST
- 6 chicken legs/thighs
How to make it
- Put the cinnamon, nutmeg, allspice berries, peppercorns, thyme, spring onions, chipotle chilli paste, sugar, salt, soy sauce and lime juice in a food processor (everything apart from the chicken).
- Blitz to a paste, then pour over the chicken. Massage in as much as possible (putting it all into a freezer bag is the easiest way).
- Leave covered in the fridge for as long as possible, preferably overnight.
- Place the chicken on a hot barbecue or grill until crispy and browned, moving around regularly to prevent burning. Move to the oven at 180°C for 25 minutes or until cooked through (cut into a thick piece to check the colour). Remove and leave to rest for 5 minutes before serving.
