Pan Roasted Chicken Breasts with Rice and Vegetables

2017-04-09
  • Yield : 4 dishes
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m

Pan roasted chicken breasts with rice and vegetables.This recipe belongs to Caribbean Cuisine.Marinated chicken breasts with rice and vegetables cooked in the pan.This delicious chicken recipe adapted from http://sweetpeasandsaffron.com

Ingredients

  • 2 large skinless and boneless chicken breasts
  • 1 cup (250 ml) Grace Jerk Marinade plus 1/4 cup (60 ml) more,reserved
  • 1 tablespoon olive oil
  • 1 cup long grain rice
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar
  • 2½ cups (625 ml) Grace Coconut Water
  • 2 bell peppers,thinly sliced
  • 1 zucchini,thinly sliced

Method

Step 1

In a large bowl,combine chicken breasts and 1 cup (250 ml) Grace Jerk Marinade. Turn chicken to coat well with marinade. Cover and refrigerate for at least 4 hours.

Step 2

Remove marinated chicken breasts form refrigerator,discarding any excess marinade. Heat olive oil in a large pan over medium heat. Add chicken and cook for7-8 minutes,turning once,until lightly browned.

Step 3

Remove browned chicken breasts from the pan and transfer to a large plate. Cover and set aside.

Step 4

Add rice,dried thyme,allspice,salt and brown sugar to the pan. Cook,stirring,for 2 minutes. Stir in coconut water,scrapping any browned bits off the bottom of pan.

Step 5

Reduce heat to low. Cover pan and simmer for 20 minutes.

Step 6

Stir in remaining vegetables. Arrange cooked chicken in the top of rice. Cover and cook for a further 10-15 minutes,or until chicken and vegetables are tender.

Step 7

Remove cooked chicken,rice and vegetables from the pan. Transfer to serving platter. Brush with remaining 1/4 cup (60 ml) of spicy marinade. Slice chicken and transfer to individual plates. Serve hot.

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