Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Jamaican-Style Chicken Thighs with Plantains
4-6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 lb
boneless skinless chicken thighs, trimmed
Jump
1 tsp
dried thyme
Jump
½ tsp
ground allspice
Jump
½ tsp
salt
Jump
½ tsp
ground black pepper
Jump
¼ tsp
grated nutmeg
Jump
2 tbsp
peanut oil
Jump
1 md
fresh jalapeno chile, stemmed, seeded, and diced
Jump
6 md
scallions, green and white parts, thinly sliced
Jump
1 tbsp
minced fresh ginger
Jump
1 tbsp
minced garlic
Jump
½ c
chicken broth
Jump
2 tbsp
red wine vinegar
Jump
2 tbsp
packed dark brown sugar
Jump
3 lg
very ripe plantains, peeled and cut into 1/2-inch sections
Jump

The Great Big Pressure Cookbook includes over 500 recipes for the iconic American countertop appliance by Bruce Weinstein and Mark Scarbrough.

This dish is salty, starchy and a little sweet. Throw in the spices and aromatics, and let the pressure cooker do the rest.

Directions

  1. Mix the chicken, thyme, allspice, salt, pepper, and nutmeg in a large bowl until the meat is coated in the spices; set aside on the counter for 10 minutes.
  2. Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the jalapeño, scallions, ginger, and garlic; cook, stirring often, until the scallions soften, about 2 minutes.
  3. Add the chicken mixture, scraping every speck of spice into the pot; cook about 4 minutes, stirring occasionally, until lightly browned. Pour in the broth and vinegar; stir in the brown sugar until dissolved. Nestle the plantains into the sauce.
  4. Lock the lid onto the pot. STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 10 minutes. OR ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 15 minutes.
  5. Use the quick-release method to return the pot’s pressure to normal.
  6. Unlock and open the pot. Stir well before serving.

Reprinted from The Great Big Pressure Cooker Book. Copyright © 2015 by Mark Scarbrough and Bruce Weinstein. Photographs copyright © 2015 by Tina Rupp. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

The Great Big Pressure Cooker Book

Bruce Weinstein and Mark Scarbrough

Book Cover