Caribbean Jerk Chicken Bowls

Caribbean Jerk Chicken Bowls start with a layer of coconut rice and red beans topped with jerk seasoned chicken, mangos, mashed avocado and a sweet and spicy pineapple sauce.


Ingredients:


  • 1 pound boneless skinless chicken breasts , cut in half, (or 6-8 chicken tenders)
  • 1/4 cup Jamaican jerk seasoning (or homemade)
  • 5-6 cups white rice , cooked (or coconut rice)
  • 1 Tablespoon olive oil
  • 1 red bell pepper , sliced thin
  • 15 ounce can red beans , drained and rinsed
  • 2 avocados , peeled, seeded, mashed
  • 1 mango , peeled and sliced around the pit

For the pineapple sauce:

  • 2 Tablespoons honey
  • ½ cup fresh pineapple and its juices , diced
  • 2 teaspoons ketchup
  • 1 teaspoon dijon mustard
  • 1 teaspoon lime juice
  • 1 chipotle pepper in adobo plus 1 tsp of the adobo sauce , or to taste, if you don't like spicy
  • 1/2 teaspoon garlic powder
  • 1 teaspoon granulated sugar
  • salt and freshly ground black pepper , to taste

Instructions:


  1. Combine the pineapple sauce ingredients in a small saucepan over medium-low heat. Simmer for 5-10 minutes. Remove from heat and set aside.
  2. Cook rice according to package instructions. I use plain, long-grain white rice if I'm in a hurry, or coconut rice if I have time to go the extra mile 🙂 .
  3. Get full recipe==>>tastesbetterfromscratch.com

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