Spicy Jerk Chicken

recipe

Yield:

serves 4 (serving size: 2 chicken thighs, 1 1/3 cups rice mixture, and 1 tablespoon sauce)

Nutritional Information

Calories 468
Caloriesfromfat 15 %
Fat 8.1 g
Satfat 1.8 g
Monofat 3.4 g
Polyfat 1.7 g
Protein 37.3 g
Carbohydrate 63.1 g
Fiber 8.1 g
Cholesterol 121 mg
Iron 3.9 mg
Sodium 731 mg
Calcium 96 mg

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

Preparation

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.

Arrange chicken in a large shallow dish. Spread lime juice mixture over chicken. Cover and marinate in refrigerator 4 hours.

Preheat broiler.

Place chicken on a broiler pan coated with cooking spray; broil 15 minutes on each side or until done.

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.

Note: Made from cane vinegar aged in oak barrels, Pickapeppa sauce is a sweet and sour, mild hot-pepper sauce from Jamaica.

January 2002
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