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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 teaspoons dried thyme |
1 teaspoon ground allspice |
1 onion, peeled and quartered (about 1/2 pound) |
8 garlic cloves, peeled |
2 serrano chiles, seeded |
2 tablespoons fresh lime juice |
8 chicken thighs, skinned (about 3 pounds) |
cooking spray |
2 teaspoons olive oil |
3/4 cup uncooked jasmine rice |
1 (15.75-ounce) can fat-free, less-sodium chicken broth |
2 1/2 cups (1/2-inch) cubed peeled sweet potato |
1 (15-ounce) can black beans, rinsed and drained |
1/4 cup pickapeppa sauce, optional |
4 lime wedges |
Directions:
1. Combine first 5 ingredients (thyme through chiles) in a food processor; process until finely chopped. Remove 1/4 cup of the chile mixture and set aside. Add lime juice to food processor; process until smooth.
2. Arrange chicken in a large shallow dish. Spread lime juice mixture over chicken. Cover and marinate in refrigerator 4 hours.
3. Preheat broiler.
4. Place chicken on a broiler pan coated with cooking spray; broil 15 minutes on each side or until done.
5. While chicken broils, prepare rice mixture. Heat oil in a large saucepan over medium-high heat. Add reserved 1/4 cup chile mixture; saute 2 minutes. Stir in rice. Add broth; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in sweet potato; cook 10 minutes. Stir in beans; cook 3 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Drizzle with Pickapeppa sauce, if desired. Garnish with lime wedges.
6. Note: Made from cane vinegar aged in oak barrels, Pickapeppa sauce is a sweet and sour, mild hot-pepper sauce from Jamaica.
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