Besides the turquoise waters, white sand beaches and friendly locals one of the best things about Jamaica is their famous jerk seasoning. Jerk seasoning is a combination that includes super spicy scotch bonnet peppers, allspice, cinnamon and garlic as well as other herbs and spices. We were married in Negril, Jamaica in 2008 and look forward to returning every year and sampling the best local foods including jerk pork and chicken dishes. When I saw this recipe I could not wait to make it for us.
Fresh pineapple was not in season when I made this recipe so I used chunks canned in juice instead which worked perfectly. You can also adjust how spicy you like it by leaving the seeds in the jalapeno. I opted for extra spicy!
Adapted from Everyday With Rachel Ray magazine April 2010 issue
Serves 4
2 cups brown rice
2 cups low sodium chicken broth
1/4 cup extra virgin olive oil
1 onion, chopped
1 jalapeno pepper, finely chopped
1 1/2 pounds boneless, skinless chicken breast cut into 1 inch pieces
salt and pepper
1 large can Dole pineapple chunks in juice, drained
1/2 cup Lawry's island jerk marinade
1 15oz can black beans rinsed
1/2 cup chopped, fresh cilantro
In a large pot brown rice over medium-high heat in a small amount of oil. Add 2 cups low sodium chicken broth, stir and return to boil. Cover, reduce heat to low and cook for 45 minutes. Do not lift the lid!
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and jalapeno and cook until onion is browned, transfer to a bowl.
Add the remaining 2 tablespoons of olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5-7 minutes. Add the pineapple and jerk marinade and simmer until the chicken is cooked through. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute. Season with salt and pepper and serve over rice.
No comments:
Post a Comment