Caribbean Jerk Rice With Chicken
This Caribbean taste sensation blends ginger, jalapeño pepper and curry powder with black beans and rice. An all time spicy favorite you are sure to enjoy.
| 1-1/3 cups | olive oil, divided | 325 mL |
| 6 cups | sweet potato, minced | 1.5 L |
| 4 cups | red onion, minced | 1 L |
| 2 cups | green pepper, diced | 500 mL |
| 1/3 cup | fresh ginger, minced | 75 mL |
| 2 tbsp | garlic, minced | 25 mL |
| 12 cups | cooked U.S. long grain white rice | 3 L |
| 4 cups | canned black beans, rinsed, drained | 1 L |
| 2 | small jalapeño, roasted, seeded, minced | 2 |
| 2 tbsp | curry powder | 25 mL |
| 2 tsp | allspice | 10 mL |
| 2 cups | mango, cut into chunks | 500 mL |
| 2 tbsp | lime juice | 25 mL |
| 2 tsp | ground cumin | 10 mL |
| 2 tsp | crushed red pepper | 10 mL |
| Salt and ground black pepper to taste | ||
| 24 | [about 4 oz/125 g] boneless chicken breasts | 24 |
| sliced bananas [optional] |
In large sauté pan heat 2/3 cup [150 mL] olive oil over medium-high heat. Add sweet potato, red onion, green pepper, ginger, and garlic; sauté until soft. Add rice, black beans, jalapeño pepper, curry powder and allspice; stir to combine. Add mango to rice mixture; stir gently to combine.
In separate bowl combine remaining olive oil, lime juice, cumin, crushed red pepper, salt and ground black pepper; set aside.
Split and stuff each breast with rice mixture. Tie with twine. Reserve leftover rice. Bake chicken in 350°F [180°C] oven, basting often with olive oil mixture 35-40 minutes or until chicken is no longer pink and juices run clear when pierced. Serve chicken breast on bed of remaining rice and sliced bananas, if desired.
YIELD: 24 SERVINGS
Source www.riceinfo.com
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