
Ingredients
Rice
- ¼ cup (50 mL) carrot, celery, onion, and rainbow Swiss chard stalks (finely diced)
- 1 tbsp (15 mL) canola oil
- 2 cups (500 mL) U.S. long grain brown rice
- 1 tsp (5 mL) thyme leaves
- 1 tsp (5 mL) Scotch bonnet peppers, diced
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) black pepper
- 1 bay leaf
- 3 1/2 cups (875 mL) vegetable stock
- 10 oz can coconut milk
- 4 oz can kidney beans
Mango Salsa
- 1 cup (250 mL) mango, diced
- ¼ cup (50 mL) red onion, diced
- 2 tbsp (30 mL) fresh cilantro, diced
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) black pepper
- ½ tsp (2 mL) finely diced Scotch bonnet pepper
- 1 tsp (5 mL) canola oil
- juice of a ½ lime
Roasted Red Pepper Sauce
- 2 red peppers (large)
- ¼ Scotch bonnet pepper
- 2 peeled garlic cloves
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) black pepper
- 1 tbsp (15 mL) canola oil
- ½ cup (125 mL) vegetable stock
For the Chicken
- 12 chicken fillets (also called chicken tenders) approximately 16oz. (cut up chicken breast can be substituted)
- 2 tbsp (30 mL) ‘Grace Jerk Seasoning’
- 6 large leaves of Swiss Chard (stalks removed and used in rice component)
- ½ cup (125 mL) vegetable stock for braising
Directions
Rice
- Sweat vegetables over high heat with canola oil in saucepan
- Add rice and seasonings, stir to coat evenly with vegetable and oil mixture
- Add stock, coconut milk, kidney beans (not drained)
- Bring to a boil, turn to a simmer and cover
- Stir regularly until desired doneness (approx. 40 minutes)
Mango Salsa
- Mix all Ingredients in bowl together and let sit at least 20 minutes before serving
Roasted Red Pepper Sauce
- Score the bottom of the red peppers with an X
- On a cookie sheet, combine the peppers, garlic, salt, pepper and canola oil, rub ingredients so they are all coated with oil & seasoning
- Roast in a 400 F oven for 20 to 25 minutes (until skin looks ‘blistered’ and garlic is golden brown)
- Place hot ingredients in a small bowl and cover with cling film. Let rest 20 minutes.
- Peel skin off of peppers and discard, remove seeds. Place your peppers and garlic in a small saucepan with vegetable stock
- Bring to a boil, puree and serve hot
For the Chicken
- Rub chicken filets with jerk seasoning
- Split the large Chard leaves in half, use halved leaves to wrap each chicken filet like a present
- Place fillets seam side down on a small baking sheet, add vegetable stock, cover with foil and bake in a 350 F oven for 8-10 minutes (Bake when rice is in the last stages of being cooked)
To the Plate
- Place ¾ cup of the cooked rice mixture in the middle of the plate.
- Cut chicken pieces on a bias and adorn the sides of the rice and kidney beans pile
- Pour the roasted red pepper sauce around the base of the rice
- Top the rice with the mango salsa mixture.