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Serves: 4
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Jerk Chicken Ingredients:
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- 4 boneless, skinless chicken breasts
- 2 tbsp Nirmala's Kitchen Jamaican Jerk Rub
- 2 tsp Nirmala's Kitchen Wild Fire blend
- 4 green onions, finely chopped
- 1 tsp brown sugar
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- 1 tsp salt
- 4 tbsp orange juice
- 1 ripe mango, cut in 1/2 in cubes
- Lime wedges to garnish
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Directions:
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- In a blender, combine spices, green onions, sugar
and orange juice to make a paste. Rub spice paste on
both sides of chicken.
- Grill or broil chicken over medium heat 5-7 minutes
per side.
- Serve over rice and peas. Garnish with mango cubes
and lime wedges.
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Rice and Peas Ingredients:
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- 2 cups parboiled rice
- 3 cups water
- 1/2 cup canned black beans
- 1 fresh habanero pepper
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- 1 cup unsweetened coconut milk
- 2 tbsp finely chopped shallots
- 1 tsp salt
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Directions:
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- Put water, salt, shallots, pepper and coconut milk
in a pot; bring to a boil.
- Add rice, cover, and boil for 15 minutes. Remove
from heat.
- Add beans; cover; allow to sit another 15 minutes.
- Stir with fork. Add more salt if necessary. Disgard
habanero.
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