Caribbean Jerk Chicken
I was grocery shopping and saw a Caribbean Jerk Marinade. I decided to make a quick Chicken bowl. A simple dish with the simplest of ingredients.
Caribbean Jerk Chicken
It's Summer and I love Caribbean Jerk Chicken. I can't go to the Caribbean right now, but I can bring the flavors to me. Yum.
Ingredients
- KC Caribbean Jerk Marinade
- 1.7 lbs Boneless Skinless Chicken Breakst
- Basmati Rice
- Black beans
- 1 -2 Mangos
- Diced Garlic
- Diced Purple Onion
- Garlic Powder
- Smoked Paprika
- Onion Powder
- Slap Ya Mama Seasoning
- Cumin
- olive oil
Notes
- Boneless Skinless Chicken breast
- Basmati Rice
- Black beans
- Garlic
- Purple Onions
- Mangos
- Caribbean Jerk Marinade
- Smoked Paprika
- Onion Powder
- Garlic Powder
- Olive oil
- Slap Ya Mama
- Cumin
- Season your chicken with Slap Ya Mama, Onion Powder, Garlic Powder and Smoked Paprika.
- Add marinade to the chicken in a seal-able container.
- Marinade in the fridge for 1 -2 hours or overnight.
- Peel mango and dice in to small chunks.
- Dice purple onions. Add to mango. Stir.
- Prepare Basmati rice according to package.
- Add black beans to a pot. Season with cumin and slap ya mama. Add diced purple onions. Heat thoroughly.
- Heat a skillet with olive oil. Remove chicken from the marinade. Brown chicken on both sides until cooked. About 3 - 5 minutes per side. Then flip. Begin slicing the chicken into nice size pieces. Once cooked all the way through. Add some marinade to the pot, turn down heat. Do not allow the marinade to stick. Will make a nice sauce. This will add nice flavor to the dish.
- Begin building your bowl.
- Add rice first, then sliced chicken in the middle, mangoes on one side and black beans on the other.
- Serve and Enjoy!
