Jamaican Chicken with Rice and Beans

posted by RisaG 03-12-99 5:44 PM

* Exported from MasterCook *

Jamaican Chicken with Rice and Beans

Recipe By : The Eating Well New Favorites Cookbook

1 cup long-grain white rice
1/3 cup fresh lime juice
2 tbsp olive oil -- plus 1 teaspoon
2 tsp unsulfured molasses
2 cloves garlic -- finely chopped
1 jalapeno pepper -- seed & finely chop
salt and freshly ground black pepper -- to taste
1 (15 oz) can adzuki beans or black beans -- drained & rinsed
1/2 cup scallions -- chopped (3)
1 (7 oz) jar roasted red peppers -- drain/rinse/dice
6 tbsp fresh cilantro -- chopped & drained
1 lb boneless, skinless chicken breasts -- trimmed of fat
1/4 cup Pickapeppa Sauce -- or your favorite
lime wedges -- for garnish

Bring a pot of salted water to a boil. Add rice and cook over medium heat until the rice is tender but still firm, 12-15 minutes. Drain in a sieve and rinse under cold water to separate the grains. Drain well and set aside.

In a large bowl, whisk together lime juice, 2 tbsp oil, molasses, garlic, and jalapeno. Season with salt and pepper.

Add beans, scallions, red peppers, 4 tbsp cilantro, and the cooked rice. Set aside.

Meanwhile, prepare a grill or preheat the broiler and broiler pan.

Brush chicken with the remaining 1 tsp oil and grill or broil, basting with Pickapeppa sauce, until the meat is no longer pink in the center, about 4 minutes per side. Let cool slightly.

Cut the chicken pieces in half lengthwise and cut into thin slices against the grain. Add to the rice mixture. Taste and adjust seasonings with salt and pepper. (The salad may be prepared up to 1 day ahead and stored, covered, in the refrigerator).

Garnish with lime wedges and the remaining 2 tbsp cilantro.

Makes 8 cups or 6 servings.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line