1 cup basmati, jasmine or any long grain white rice
1/4 cup cider vinegar
1/4 cup spiced rum or orange juice
2 TBS. jerk sauce (like Pickapeppa Sauce)
1 TBS. grated fresh ginger
4 6-oz. boneless, skinless chicken breasts
kosher salt
pepper
1 TBS. olive oil
1 15-oz. can black beans, drained and rinsed
8 oz. fresh pineapple cut into 1
1 bunch scallions, sliced
Instructions
Cook the rice according to the package directions. Combine the
vinegar, rum (or juice), jerk sauce, and ginger in a measuring cup or
small bowl. set aside.
Pound the chicken to an even thickness. Season it with 1/2 tsp.
kosher salt and 1/4 tsp. pepper.
Heat the oil in a skillet over medium heat. Add the chicken and cook
until browned, 4 to 6 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 bowl, combine the pineapple and scallions. Serve
both with the chicken.
Serving
Suggestions
I use Marinade Bay Jamaican Jerk Mild on the floor of Krogers meat section. If you want more heat, use a hotter sauce; we think this is enough.
Originally Submitted
2/4/2008
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