This meal was a hit earlier this week. It's funny how recipes created by spontaneous invention end up being family favorites. I'll be serving it again in the future -- it's easy and tasty.
Caribbean Jerk Spiced Chicken Rice with Black Beans
Steamed Green Beans
Fresh Bread
Caribbean Jerk Spiced Chicken
Preheat your oven to 400. Rinse 4 boneless, skinless chicken breasts and place in an oiled iron skillet. Sprinkle and rub both sides with Caribbean Jerk seasoning (I used McCormick). Drizzle with olive oil then divide 2 tablespoons of butter into small pats, placing 2-3 pats on each chicken piece. Bake at 400 for 25 minutes, flip chicken, reduce heat to 350 and bake 15 minutes more. Let it stand for about 10 minutes before serving.
Rice with Black Beans
Bring 2 cups of chicken broth to a boil. Stir in 1 cup of white or brown rice and 1 cup (or more or less) of black beans. I usually keep a whole bag of dry black beans cooked and frozen, then I just scoop out the amount that I need for recipes. When the rice has finished cooking stir in a little drizzle of olive oil and some Adobo seasoned salt by Goya.
Preheat your oven to 400. Rinse 4 boneless, skinless chicken breasts and place in an oiled iron skillet. Sprinkle and rub both sides with Caribbean Jerk seasoning (I used McCormick). Drizzle with olive oil then divide 2 tablespoons of butter into small pats, placing 2-3 pats on each chicken piece. Bake at 400 for 25 minutes, flip chicken, reduce heat to 350 and bake 15 minutes more. Let it stand for about 10 minutes before serving.
Rice with Black Beans
Bring 2 cups of chicken broth to a boil. Stir in 1 cup of white or brown rice and 1 cup (or more or less) of black beans. I usually keep a whole bag of dry black beans cooked and frozen, then I just scoop out the amount that I need for recipes. When the rice has finished cooking stir in a little drizzle of olive oil and some Adobo seasoned salt by Goya.
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