Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
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  • 4 star values: 1
  • 5 star values: 0
Kate Merker
Recipe by Real Simple February 2008

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Kana Okada

Recipe Summary

prep:
25 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.Combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside.Pound the chicken to an even thickness. Season it with 1/2 teaspoon salt and 1/4 teaspoon pepper.Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes. Divide the chicken and sauce among plates.Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken.Tip: The chili peppers in jerk sauce shouldn't overwhelm the other ingredients. Taste yours before adding it to a dish. If the sauce is too spicy, cut the amount you use in the recipe by half.

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Nutrition Facts

542 calories; calories from fat 10%; fat 6g; saturated fat 1g; cholesterol 66mg; sodium 357mg; carbohydrates 73g; fiber 11g; sugars 7g; protein 40g.
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