Food of Olympians: Jamaican jerk chicken with beans
If you want to know the secret behind the success of the Jamaican sprint team then look no further than this classic Jamaican dish. Charged with the power of beans, this chicken dish contains a powerhouse of nutrients, antioxidants, vitamins and minerals.
30 Minutes. Sugar Free. Dairy Free. Gluten Free. Serves 2.
2 x 180gm free range chicken skin breasts
1/2 cup long grain rice
400g tin 5 bean mix
2 celery stalks
2 spring onions
2 sprigs coriander
Jerk rub (premix):
1 teaspoon allspice
½ teaspoon chilli powder
½ teaspoon ground ginger
1 teaspoon dried thyme
1 teaspoon smoky paprika,
Pinch of salt & pepper
- Using absorption method, cook rice. Place the rice in a saucepan with 2 cups of cold water. Bring to the boil and simmer until the water has completely absorbed. Cover with a lid and remove from heat. Set aside for a minimum of 15 minutes.
- In a bowl combine chicken with jerk rub (reserve a generous pinch for the beans) and a drizzle of olive oil. Mix well and leave to marinate for 10 minutes.
To cook the chicken, heat a BBQ, griddle or fry pan on a medium to high heat. Cook chicken for 8 minutes, turning every 2 minutes. Remove from heat, cover in foil and set aside to rest.
- In a bowl combine beans (rinsed and drained), finely sliced spring onions, finely diced celery and roughly chopped coriander. Squeeze over juice of the lime, a drizzle of olive oil and a pinch of the jerk rub. Mix well. Next add rice, salt and pepper to taste and combine.
- Slice chicken into 2cm pieces and serve hot with rice and bean salad.
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