Jamaican Jerk Chicken with Red Beans and Rice
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Iowa Girl Eats · by Kristin Porter★ 5.0 (2)

Jamaican Jerk Chicken with Red Beans and Rice

NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 86%
CARBS 50G35% OF CAL
6G FIBER37G OTHER8G TOTAL SUGAR
FAT 22G35% OF CAL
10G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled chicken breast jerk-seasoned with warm spices served with red beans and rice. Authentic Jamaican flavors with a tongue-tingling heat.

maincaribbeanchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 Tablespoon allspice
  • 1 Tablespoon dried thyme
  • 1 Tablespoon sugar
  • 1-1/2 teaspoons ground sage
  • 3/4 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup white vinegar
  • 1/2 cup orange juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup gluten free reduced-sodium Tamari (or soy sauce if not GF)
  • 1 lime
  • 1 cup chopped white onion
  • 5 garlic cloves (peeled and crushed)
  • 4 chicken breasts (~2lbs, pounded to an even thickness)
  • 1 Tablespoon coconut oil
  • 1 clove garlic (pressed or mined)
  • 1 green onion (chopped)
  • 1/4 teaspoon dried thyme
  • 15 oz can kidney beans (drained and rinsed)
  • 1 cup water
  • 1 cup lite coconut milk
  • 1 cup long grain white rice (Lundberg recommended)
  • 1/2 teaspoon salt
PREP
10M
SODIUM
901MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.