Well, it was supposed to have jicama, but my grocery store was out. I subbed apples instead and it was just as good! This recipe was quick and forgiving as I threw a little extra cayenne on the slow accidently! My favorite part is how easy it was to follow and that it only got one dish dirty!
This is the first recipe that I have made out of the Instant Loss cookbook. I have three or four more planned for the week so stay tuned!
I was able to whip up a fantastic dinner in approximately 25 minutes! I didn’t even cut the chicken breasts in half and they were still perfectly done!
Jerk Chicken with Jicama Slaw
- 1 pound boneless skinless chicken breasts
- 1 tbs avocado oil
- 2 tsp dried minced onion
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/4 tsp dried parsley
- 1/4 tsp allspice
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp red pepper flakes
- 1/8 tsp ground cumin
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1/4 c chicken broth (or water)
- 1 1/2 tbs arrowroot flour (I just used all purpose)
- Jicama Slaw
1. In a large bowl, coat the chicken breasts with the avocado oil. Season with the dried onion, garlic powder, thyme, parsley, allspice, paprika, cayenne pepper, red pepper flakes, cumin, sea salt, and black pepper.
2. Pour the chicken broth into an electric pressure cooker (read instapot, this is the one I have) and set the trivet inside. Place the chicken breasts on the trivet and place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. (I used the poultry setting with high pressure) Use the +/- buttons until the display reads 16 minutes. (While this cooked, I make the Jicama Slaw)
3. When the cooker beeps to let you know it’s finished, let it naturally release pressure until the display reads LO:15. (Mine didn’t say this? I give it about 2 minutes and let all the steam out) Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes — it’s hot.
4. Using tongs, remove the chicken from the pot and place on a cutting board. Cut into bite-size pieces.
5. Using tongs, remove the trivet. Press the CANCEL button and then select the SAUTE feature. Add the arrowroot flour (I used all purpose) to the broth in the cooker and whisk until the sauce thickens, about 2 minutes (mine took about 5). Return the chicken to the port and stir. Service the chicken over the jicama slaw.
- 1 c julienned peeled jicama (you can often get it in the store already done. I wasn’t able to get any so I used one medium apple julienned)
- 3/4 c julienned peeled carrots
- 3/4 c cored shredded purple cabbage
- 3/4 c julienned English cucumber
- 1/4 c thinly sliced red onion
- 2 tbs red wine vinegar
- 2 tbs avocado oil
- 2 tbs fresh lime juice
- 1 tbs chopped fresh cilantro stems and leaves
- 1/4 tsp chili powder
- 1/8 tsp cayenne powder
- 1/4 tsp fine sea salt
- 1/4 tsp ground black pepper
Combine all of the ingredients in a medium bowl and stir until well combined. Refrigerate until serving, or up to 3 to 5 days.