This recipe is from Real Simple. Ryan and I both quite liked it.
1 c long-grain white rice
1/4 c cider vinegar
1/4 c spiced rum or orange juice
2 Tbsp jerk sauce (such as Pickapeppa Sauce)
1 Tbsp grated fresh ginger
4 6-oz boneless, skinless chicken breasts
kosher salt & pepper
1 Tbsp olive oil
1 15-oz can black beans, drained and rinsed
8 oz fresh pineaplle, cut into 1-inch pieces (don't even think about using canned pineapple, come on!)
1 bunch scallions, sliced
Cook rice according to package directions. Meanwhile, combine the vinegar, rum, jerk sauce, and ginger in a small bowl; set aside. Pound the chicken to an even thickness. Season it with 1/2 tsp salt and 1/4 tsp pepper. Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until chicken is cooked through, about 2 minutes. Divide the chicken and sauce among plates. Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken.
(Tip: the jerk sauce shouldn't overwhelm the other ingredients. Taste yours before adding it--if it's too spicy, cut the amount you use in half.)Pin It