Jerk Chicken with Caribbean Rice & Mango Salsa

• khẩu phần: 4 servings
• thời gian hoạt động: 4 hours
• tổng thời gian: 4 hours 45 minutes

Nguyên liệu

For the jerk seasoning:

1 large jalapeno, stemmed and roughly chopped

1 bunch scallions, chopped

2 cloves garlic, smashed with the side of a knife and peeled

1 tablespoon peeled and minced fresh ginger

2 tablespoons coconut aminos (or gluten free soy sauce)

1 tablespoon white vinegar

1 tablespoon lime juice

1 tablespoon coconut sugar

1 tablespoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon dried thyme leaves

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1/2 tablespoon olive oil

For the chicken:

2 1/2 pounds chicken drumsticks, skin removed

For the mango salsa:

1 cup diced mangoes (about

2 mangoes)

¼ cup finely diced red onions

2 tablespoons chopped fresh cilantro

1 teaspoon lime juice

For the Caribbean rice:

1 tablespoon unsalted butter or coconut oil

1 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

1 cup brown rice

1 cup water

1 cup lite coconut milk

1/4 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

½ teaspoon grated lime zest

1 avocado, sliced, for serving

Hướng dẫn

Make the jerk seasoning: Place the ingredients for the seasoning in a food processor or blender. Pulse for 10 seconds, until the mixture is combined but not totally smooth. Set aside ¼ cup of the marinade, then transfer the rest to a large glass or ceramic dish or resealable plastic bag. Place the ¼ cup of marinade in the fridge.

Marinate the chicken: Pat the drumsticks dry, season them with a pinch of salt, and add them to the dish or plastic bag with the jerk seasoning. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 4 hours or up to 24 hours.

Thirty minutes before you’re ready to cook the chicken, remove the chicken from the marinade and allow it to come to room temperature. Preheat a grill to medium heat. Meanwhile, prepare the rice and salsa.

Combine the ingredients for the salsa in a bowl and set aside.

Make the Caribbean rice: In a skillet that has a lid, melt the butter over medium heat. Add the ginger and garlic and sauté until fragrant, about 1 minute.

Add the rice and stir until all of the rice is coated in the butter, about 1 minute, then add the water, coconut milk, salt, pepper, and lime zest. Bring to a boil over medium heat, then reduce the heat to low and cover. Cook for 40 minutes, or until the rice is fluffy.

While the rice is cooking, grill the chicken: Brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip, brush with the reserved marinade, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes, or until no pink remains in the center of the chicken.

To serve: Place the rice on plates, then add the chicken, mango salsa, and sliced avocado.

Dinh dưỡng

• Kích thước Khẩu phần: 2 drumsticks with 1/4 of
• Calo: 508 kcal
• Tổng Chất béo: 19.7 g
• Chất béo bão hòa: 6.4 g
• Tổng Carbohydrate: 52.9 g
• Chất xơ: 7.9 g
• Tổng Đường: 8 g
• Chất đạm: 32.8 g