Jamaican Jerk Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  500g

• Onions

  Raw

  1 medium or 110g

• Brown rice

  Long-grain, raw

  ¾ cup or 139g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Canned black beans

  Low sodium, drained

  100g

• Parsley

  Raw

  1 cup or 60g

• Lemon juice

  Canned or bottled

  2 tbsp or 30g

• Garlic

  Raw

  3 clove or 9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

• Roasted Red Peppers

  Freshdirect

  40g

• Soy sauce

  Low sodium, Shoyu

  3 tbsp or 48g

• kaffir leaf

  1 serving or 100g

• Vinegar

  Distilled

  1 tbsp or 15g

• Paprika

  Spices

  1 tsp or 2g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

Directions

1. Marinade In a food processor combine, shallot, onion, chili, garlic cloves, coriander, red peppers, soy sauce, kaffir lime leaves, vinegar, lemon juice, paprika, olive oil and blend until smooth. Pour into a large bowl and add the chicken fillets and marinate overnight in the refrigerator
2. Brown Rice Boil 140ml of water in a saucepan over medium heat and cook the brown rice for 20-25 minutes or until the rice has softened. Once cooked set aside
3. Tomato Salsa In a bowl combine the diced tomato, onion, chopped parsley, olive oil, and lemon juice and set aside
4. Chicken Heat a frying pan over medium heat and cook the chicken for 6 minutes on both sides until cooked through. Add the marinade liquid to deglaze while cooking, this will add more flavour to the chicken
5. Heat 1 tsp. olive oil in a saucepan over medium-high heat and saute the brown onion with crushed garlic for 3-5 minutes. Add beans. Mix in brown rice