Jerk Chicken with Rice, Black Beans, and Pineapple |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 cup long-grain white rice |
1/4 cup cider vinegar |
1/4 cup spiced rum or orange juice |
2 tablespoons jerk sauce (such as pickapeppa sauce) |
1 tablespoon grated fresh ginger |
4 6-ounce boneless, skinless chicken breasts |
kosher salt and pepper |
1 tablespoon olive oil |
1 15-ounce can black beans, drained and rinsed |
8 ounces fresh pineapple, cut into 1-inch pieces |
1 bunch scallions, sliced |
Directions:
1. Cook the rice according to the package directions.Combine the vinegar, rum, 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 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 bowl, combine the pineapple and scallions. Serve both with the chicken.Tip: The chili peppers in jerk sauce shouldn't overwhelm the other ingredients. Taste yours before adding it to a dish. If the sauce is too spicy, cut the amount you use in the recipe by half.
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