Caribbean jerk
chicken and rice
PREP 10 mins. COOK 30 mins.
TOTAL 40 mins. SERVES 4
2 tsp. olive oil
1½ lb. boneless
chicken thighs
3/4 tsp. salt, divided
1/4 tsp. pepper
½
cup Ya Mon jerk
style marinade,
divided
Kwanzaa celebrations
a celebration
of creativity
Bring your loved ones together for a Karamu feast they won't forget. This
spicy one-pan Caribbean jerk chicken and rice recipe saves you money and
time so you can focus on celebrating unity and community.
8
1
4 garlic cloves,
minced
cups long grain
white rice
1½
view
recipe
here
214 cups chicken stock
limes, ½ juiced and
1½ sliced into
2
green onions, 1
sliced and divided
red bell pepper,
diced
wedges for serving
(15.5 oz.) can organic
black beans
cilantro, for serving
1.
Heat a large skillet with a lid over medium
heat, adding oil to the pan when hot.
2. Add chicken to the pan in a single layer
with space in between each piece. Season
each piece with 4 teaspoon salt and
pepper. Sear the first side for about 4
minutes, then flip and season the other
side.
3. Spoon half of the jerk marinade over
chicken. When chicken is cooked through,
about 8 minutes total, move to a plate.
4.
Add 6 green onions, bell pepper and
garlic to the pan. Sauté for 3 minutes.
5. Add the rice, chicken stock, lime juice,
black beans, remaining jerk marinade
and ½ teaspoon salt. Bring to a boil.
Nestle the chicken back into the rice and
cover. Reduce heat to low and cook for
15 minutes, or until rice is tender and all
liquid is absorbed.
6. Serve with lime wedges, cilantro and
remaining green onions.
62 dish HOLIDAY 2022
by LIDL
Farmer Focus™
organic boneless
skinless chicken
thighs
No. 234528
USDA
ORGANIC
NON
GMO
Project
VERIFIED
nongmoproject.org
everyday selection
5.64
24