|2 servings||calories per servings 610||protein serving 39 g||carbs per serving 90 g||total fat per serving 9 g|
Don’t worry, this jerk chicken doesn’t have an attitude problem. This classic dish from Jamaica takes its name from a brightly flavored sauce. Ours is made by Nature’s Kitchen, a family-owned artisan company based in Atlanta, Georgia. Rice and beans are the traditional accompaniment; fresh citrus and crunchy bell pepper brighten their flavor. This dinner is a testament to the fact that just because it’s a weeknight in doesn’t mean it can’t feel like an island getaway.
|Nutrition Facts||/ Per Serving|
|Total Fat||9 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||90 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Peel and thinly slice shallot.
• Zest orange. Discard peel, and cut flesh into segments.
• Zest and juice lime.
• Discard pepper stems and seeds. Dice flesh.
• Pick and roughly chop cilantro leaves.
• Rinse and drain beans.
• Halve chicken crosswise.
• Place a small saucepan over high heat. Add rice, shallot, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
In a bowl, toss chicken with 1/4 teaspoon PeachDish Salt and half of Saucinade.
• Place a skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip chicken. Cook until chicken is browned on other side and opaque throughout, 3-4 minutes.
Note: Saucinade will darken as it cooks. Reduce heat if it begins to scorch.
• Pour rice into a large bowl. Fluff with fork.
• Fold in remaining 1 tablespoon jerk sauce, 1 teaspoon olive oil, orange zest and lime zest.
Stir in black beans and peppers. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide rice and chicken between 2 plates.
• Drizzle chicken and rice with lime juice.
• Scatter oranges and cilantro on top, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...