One Pan Caribbean Jerk Chicken

One Pan Caribbean Jerk Chicken

Ingredients: (4 servings)

  • For the chicken marinade:

    1. 2 large skinless, boneless chicken breasts

    2. 1/2 tablespoon olive or avocado oil

    3. 3 cloves garlic, minced

    4. 1 tablespoon freshly grated ginger

    5. 2 tablespoons gluten free soy sauce

    6. 1 tablespoon apple cider vinegar

    7. 1 tablespoon lime juice

    8. 1/2 tablespoon honey

    9. 1/2 tablespoon ground allspice

    10. 1/2 teaspoon ground cinnamon

    11. 1 teaspoon dried thyme

    12. ¼ teaspoon cayenne

    13. ½ teaspoon sea salt

    14. Freshly ground black pepper

  • For the veggies & rice:

    1. ½ tablespoon olive or avocado oil

    2. 1 bunch green onions (diced)

    3. 1 large red bell pepper (cut into chunks)

    4. 1 can light coconut milk

    5. 1 cup fresh or frozen pineapple chunks

    6. 1 cup brown rice or quinoa

Directions:

  1. Combine all the chicken marinade ingredients together in a bowl and mix well. Add chicken and coat each piece. Cover and allow chicken to marinate for at least 30 minutes or up to 6 hours.

  2. Add 1/2 tablespoon olive oil to a large skillet and place over medium high heat. Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes.

  3. Remove from pan and transfer to a plate.

  4. In the same skillet add green onion, red bell pepper chunks; sauté for 1-2 minutes. Add in coconut milk and rice and stir well to combine. Bring to a simmer then fold in the pineapple, making sure it is evenly distributed. Add browned chicken on top. 

  5. Reduce heat to low, cover the skillet immediately and cook for 30 minutes. After 30 min’s most of the liquid should be absorbed and rice should be cooked. If rice is still firm, add a little water and cook longer.

Recipe adapted from: ambitiouskitchen.com