Pineapple Jerk Chicken and Rice |
|
 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
The is a great chicken and rice dish that comes together very quicky. The recipe idea came from Rachel Ray, I made a few changes for our tastes. Ingredients:
2 tablespoons extra virgin olive oil |
1 onion, chopped |
1 yellow pepper, chopped |
1 red pepper, chopped |
1 orange bell pepper, chopped |
1 serrano pepper, chopped |
4 boneless skinless chicken breasts, cut into 2-inch pieces |
3 cups pineapple, fresh cut into 3/4 inch chunks |
12 ounces caribbean jerk marinade, brand of your choice |
15 ounces black beans, rinsed |
1/2 cup cilantro, chopped |
Directions:
1. Add marinade and chicken pieces together in a ziplock bag and let marinate for at least 1 hour.
2. In a large skillet heat 2 TBS oil over medium heat. Add the onion, and all peppers and cook until until onions begin to brown, about 10 minutes. Using a slotted spoon transfer to a bowl.
3. Use same skillet and increase heat to med-high. Add chicken pieces, discarding any left over marinade, and cook until browned, 5 - 7 minutes. Add the pineapple, pepper/onion mixture and black beans and simmer just until heated through 2 - 3 minutes. Add cilantro, cook about 1 more minute.
4. Serve over rice.
|
|