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Jerk Chicken with Caribbean Rice Recipe

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This recipe for Jerk Chicken with Caribbean Rice, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachel Clausing
Added: Tuesday, February 17, 2009


2 TB. lime juice
3 boneless, skinless chicken breast halves, cut into strips (stir-fry size)
2 TB. water
1 tsp. pumpkin pie spice
2 c. hot cooked white rice
1/2 tsp. nutmeg
11 oz. can mandarin oranges, drained
1/2 tsp. salt
8 oz. can crushed pineapple, drained except 1 TB. liquid
2 tsp. brown sugar
1/2 c. chopped red peppers
1/2 tsp. thyme
1/4-1/2 c. coconut
1/4 tsp. black pepper
1/4-1/2 c. chopped macadamia nuts
1/2 tsp. cayenne pepper
1-2 TB. chopped onion
1 tsp. garlic, chopped

Mix together all marinade ingredients. Pour over cut up chicken and marinate for a few hours. Dump chicken & marinade into skillet, cook chicken through, then cover and simmer for 10 minutes. Cook rice while chicken is cooking. Stir together all rice ingredients. Dump chicken into rice mixture and mix well. Heat through and serve.

Personal Notes:
Personal Notes:
This is a tasty one-dish that you can make more or less spicy to taste. I usually use almonds instead of macademias b/c thats what I have around. I omit the onion but sometimes garnish it with scallions instead. The coconut almost melts making it stick together nicely. It definitely feels Caribbean!




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