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Jerk Chicken Casserole

Packed with chicken, black beans and sweet potatoes, this Jamaican-style casserole is a meal in one.

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( 59 Ratings)

59 Ratings

5 Stars 56%

4 Stars 24%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 30 )

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Prep Time 15 min
Total Time 60 min
Servings 6

Ingredients

1 1/4: teaspoons salt

1/2: teaspoon pumpkin pie spice

3/4: teaspoon ground allspice

3/4: teaspoon dried thyme leaves

1/4: teaspoon ground red pepper (cayenne)

6: boneless skinless chicken thighs

1: tablespoon vegetable oil

1: can (15 oz) Progresso® black beans, drained, rinsed

1: large sweet potato (1 lb), peeled, cubed (3 cups)

1/4: cup honey

1/4: cup lime juice

2: teaspoons cornstarch

2: tablespoons sliced green onions (2 medium)

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Directions

1 Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
2 In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
3 Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.

EXPERT TIPS

Expert Tips

If a dry jerk seasoning or rub is available, use it to save a few minutes. This is a mild jerk seasoning rub; an authentic jerk rub will be spicier. You can substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and 1/8 teaspoon ground nutmeg for the pumpkin pie spice.

Small boneless skinless chicken breasts can be substituted for the thighs, if you prefer. Or use bone-in thighs.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 550mg; 550%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 8g 8% Sugars 16g 16% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 210%;
Vitamin C: 10%;
Calcium: 8%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 30 Reviews View All

Posted 1/11/2013 4:28:56 PM REPORT ABUSE crayolabob said:

Rating:

I was pleasantly surprised by this recipe. This actually had really good flavor and it seems really healthy too without too many ingredients. I cut the sweet potato into small pieces so it cooked fine in the oven with the chicken. My teenagers wanted nothing to do with it, but i'm sick of trying to cook for them anyway. That just gave me leftovers for lunch the next day.

This reply was: Helpful Inspiring

Posted 11/25/2012 6:23:46 PM REPORT ABUSE SAQT79 said:

Rating:

Not a huge hit with my three kids ages 2.5, 5yr and 8yr. My husband and I enjoyed it, but I don't think I would go out of my way to make it again. I would next time for sure par boil the potato, so it is tender. I doubled the sauce and I would save a little on the side to brush on chicken while cooking to keep it moist. I cut the potato alot smaller. If you don't par boil it, it will not be done when the chicken is done.

This reply was: Helpful Inspiring