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–+ servings

Jerk Chicken over Cilantro Lime Rice

Sheila
This easy, family-friendly dinner delivers a perfect balance of spicy, savory, and zesty flavors, making it a quick and satisfying meal for weeknights or casual entertaining.
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Prep Time 15 minutes
Cook Time 45 minutes
Course dinner
Cuisine caribbean, Tex-Mex
Servings 6 people
Calories 532 kcal

Ingredients
  

  • 2 pounds ground Chicken or Turkey chicken breast cut into thin strips can also be used
  • 2 Garlic Cloves minced
  • 1 tablespoon Vegetable Oil
  • 1/2 teaspoon ground Cinnamon
  • 3 teaspoons Ancho Chili powder
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Thyme
  • 1/4 teaspoon Cumin
  • 1 Red Pepper julienned
  • 1 Green Pepper julienned
  • 1-2 Jalepeno Peppers minced (optional)
  • 1 medium sweet Onion sliced thin
  • 1 quart Chicken or Vegetable Stock 32 ounces
  • salt to taste

Cilantro Lime Rice

  • 2 cups Jasmine Rice
  • 4 cups Water
  • 1 teaspoon Kosher Salt
  • juice of 1 Lime
  • 2 tablespoons Cilantro minced.

Instructions
 

Jerk Chicken

  • In 6 quart dutch oven heat up vegetable oil over medium-high heat add garlic and chicken to the heated oil. Cook until meat is no longer pink.
  • While meat is cooking combine spices (cinnamon, ancho chili powder, allspice, smoked paprika, thyme, and cumin) in a small bowl.
  • When meat is cooked through sprinkle spices over the meat and continue cooking on medium heat for 1 minute.
  • Add in peppers and onion, saute until peppers start to soften.
  • Add stock, turn heat down to low, continue cooking for 30 minutes. Salt per your taste. Serve as is or over rice.

Cilantro Lime Rice

  • Add rice, salt, and water to 6 quart pot. Bring to a boil.
  • Turn down to low, cover and let simmer for 18 minutes. DO NOT remove lid while rice is cooking.
  • After 18 minutes remove lid, fluff rice with fork.
  • Drizzle the juice of one lime over rice and add chopped cilantro, fluff again. Serve with Jerk Chicken Stew

Notes

Chili version: add two cans northern beans along with the stock, cook for one hour uncovered, on med-low heat.
Stew version: cut stock down to 24 ounces and cook over med-low heat uncovered for 1 hour to let stock reduce.

Nutrition

Calories: 532kcalCarbohydrates: 56gProtein: 55gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 129mgSodium: 870mgPotassium: 713mgFiber: 3gSugar: 3gVitamin A: 484IUVitamin C: 17mgCalcium: 60mgIron: 2mg
Keyword easy dinner, entertaining
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