Jerk Chicken with Rice, Black Beans, and Pineapple Recipe
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 This recipe for Jerk Chicken with Rice, Black Beans, and Pineapple, by Susie Dvorak, is from The Kadavy Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Susie Dvorak
Added: Sunday, May 18, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Cup long-grain white rice (I use Jasmine)
1/4 cup cider vinegar (I use a little less)
1/4 cup spiced rum or orange juice
2 -1/2 Tbsp jerk sauce (such as Pickapeppa Sauce)
1 Tbsp grated fresh ginger (I use powdered ginger)
4 6-ounce boneless, skinless chicken breasts
Salt and Pepper
1 Tbsp olive oil
1 15-ounce can black beans, drained and rinsed
8 ounces fresh pineapple cut into 1 inch pieces
1 bunch scallions, sliced
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Directions: |
Directions:Cook rice according to package directions.
Combine vinegar, rum, jerk sauce, and ginger in a small bowl, set aside.
Pound the chicken to an even thickness. Season it with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes.
Divide the chicken and sauce among plates.
Stir the beans into the rice. In a medium combine the pineapple and scallions. Serve both with the chicken.
Note: the chili peppers in the jerk sauce shouldn't over power the other ingredients, taste yours prior to adding and decrease if the sauce is too spicy. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 |
Personal
Notes: |
Personal
Notes: Yummy!
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