Jerk Chicken With Rice And Beans
Jerk Chicken With Rice And Beans
Spicy and boldly flavored, jerk chicken is a favorite dish around the world. Serving this blackened dish with a hearty side of rice and beans will keep you full without adding on too many calories.This recipe is courtesy of Slimming World.
Servings
4
Ingredients
- 1 1/2 cup dried basmati rice
- 2 1/2 cup dried basmati rice
- salt and freshly ground black pepper
- 1 15-ounce can red kidney beans or pigeon peas, drained
- 1/2 bunch scallions, chopped
- spray oil
- 4 limes
- 2 1/2 tablespoon jerk seasoning
- 4 skinless and boneless chicken breasts, visible fat removed
Directions
- In a heavy large saucepan, add the rice, broth or water, and ½ teaspoon salt. Bring to a boil over high heat.
- Reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from the heat.
- Fluff the grains with a fork.
- Stir in the beans and scallions and cover to keep warm.
- Meanwhile, preheat the broiler.
- Line the broiler-pan rack or a rimmed baking sheet with foil. Spray with spray oil.
- Squeeze 3 of the limes and cut the remaining lime into wedges for serving.
- In a cup, mix the jerk seasoning and lime juice to make a thick paste.
- Using a sharp knife, cut 3 or 4 crosswise slashes in the skinned side of each chicken breast. Rub the jerk paste all over to coat evenly, making sure you get some into the slashes.
- Put the chicken on the prepared pan and broil 4–6 inches from the heat source, about 5 minutes on each side, or until it's browned and cooked through.
- Pile the rice onto a warmed serving platter and top with the chicken.
- Serve hot with the lime wedges and steamed broccoli or broccolini.