Pineapple Jerk Chicken and Rice
The is a great chicken and rice dish that comes together very quicky. The recipe idea came from Rachel Ray, I made a few changes for our tastes.
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INGREDIENTS
Nutrition- 2tablespoons extra virgin olive oil
- 1
- 1yellow pepper, chopped
- 1red pepper, chopped
- 1
- 1serrano pepper, chopped
- 4
- 3
- 12ounces Caribbean jerk marinade, brand of your choice
- 15
- 1⁄2
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DIRECTIONS
- Add marinade and chicken pieces together in a ziplock bag and let marinate for at least 1 hour.
- In a large skillet heat 2 TBS oil over medium heat. Add the onion, and all peppers and cook until until onions begin to brown, about 10 minutes. Using a slotted spoon transfer to a bowl.
- Use same skillet and increase heat to med-high. Add chicken pieces, discarding any left over marinade, and cook until browned, 5 - 7 minutes. Add the pineapple, pepper/onion mixture and black beans and simmer just until heated through 2 - 3 minutes. Add cilantro, cook about 1 more minute.
- Serve over rice.
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