JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE
Jerk chicken is seasoned with a mixture of thyme, cumin, red-pepper flakes, and garlic. Cool pineapple-cilantro rice balances the chicken's heat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 18
Steps:
- In a small bowl, combine 1 1/2 teaspoonssalt, 1 teaspoon pepper, thyme, cumin, redpepper, garlic powder, paprika, cloves,nutmeg, allspice, and light-brown sugar.Set spice mixture aside.
- Place 2 chicken breasts between layers ofplastic wrap. Pound chicken to a 1/2-inchthickness. Transfer to a glass baking dish,and repeat with remaining breasts. With allthe spice mixture, rub breasts on both sides.Cover with plastic wrap; chill 30 minutes.
- Bring a medium saucepan of water to aboil. Stir in the rice, and reduce to a simmer.Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water. Transfer to a bowl, and stir in the pineapple,cilantro, bell pepper, and olive oil. Seasonwith remaining 1/2 teaspoon salt and 1/4 teaspoonblack pepper. Cover, and chill.
- Heat a grill or heavy grill pan over medium-high heat. Cook the chicken untilit is browned on both sides and cookedthrough, 4 to 5 minutes on each side.Serve with the cooled pineapple rice andlime wedges.
Nutrition Facts : Calories 301 g, Cholesterol 73 g, Fat 4 g, Fiber 2 g, Protein 29 g, Sodium 444 g
CARIBBEAN CHICKEN WITH PINEAPPLE-CILANTRO RICE
For something a little more light and fun, but still pretty easy.
Provided by KyleeJo06
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.
- Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
- While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 51 g, Cholesterol 67.2 mg, Fat 4.8 g, Fiber 1.9 g, Protein 28.5 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 11.7 g
CARIBBEAN JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE
This spicy chicken dish will take you right back to islands! The heat of the jerk seasoning is complemented by the fresh, light flavors in the rice dish, served cold. Chill some Red Stripe or throw some rum in the blender and you've got the perfect simple barbeque! The jerk seasoning (minus the brown sugar) can be doubled and the excess stored in an airtight jar for another use.
Provided by TinyBubbles
Categories Chicken
Time 1h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Combine Jerk seasoning with brown sugar, garlic, scallions, and hot sauce to make a paste. Rub on both sides of each breast and wrap or cover for at least 30 minutes, but up to two hours.
- Bring water to a boil and cook rice for 10-12 minutes, until tender, but still firm. Drain, and rinse with cool water.
- Transfer to a bowl and stir in pineapple, cilantro, red pepper, peas, and olive oil. Season with 1/2 tsp salt and fresh ground pepper. Cover and chill.
- Heat grill to med-high. Cook chicken until browned on both sides and cooked through, about 4 minutes each side.
- Squeeze half lime over chilled rice, cut chicken into strips, and serve.
- Garnish with more fresh cilantro and lime wedges.
Nutrition Facts : Calories 775, Fat 18.8, SaturatedFat 4.8, Cholesterol 92.8, Sodium 1382.8, Carbohydrate 112.2, Fiber 8.9, Sugar 29, Protein 41.3
GRILLED CARIBBEAN JERK CHICKEN W/ PINEAPPLE REDUCTION
This dish goes great with a salad in the summer. It sounds complicated and the flavors are complicated, but it is SO EASY!
Provided by Kate DeMello
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat grill and spray with nonstick spray.
- Rub jerk seasoning into chicken.
- Grill chicken 8-12 minutes, or until cooked through.
- In a saucepan, pour juice from canned pineapple, rum and vinegar.
- Chop one slice of pineapple into very small pieces and add to the saucepan.
- Zest the lime into the pan.
- Simmer over medium - low heat until the liquid reduces by half.
- Add cilantro, butter, cayenne and salt and pepper to taste.
- simmer for a few minutes on low.
- place sliced pineapple on hot grill and cook 2-3 minutes per side--just enough to leave grill marks.
- serve chicken with pineapple on top and sauce poured over.
- Squeeze the juice of the lime over the dish.
- I like to serve it with a fresh summer salad--the sauce makes a nice dressing when cooled.
Nutrition Facts : Calories 370.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 99, Sodium 160.7, Carbohydrate 19.7, Fiber 2.5, Sugar 13.4, Protein 28.2
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