Pan Roasted Chicken Breasts with Rice and Vegetables
2022-04-09- Cuisine: Caribbean
- Course: Main Dish
- Skill Level: Advanced
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
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(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
160 -
Carbohydrates
0 g -
Cholesterol
17 mg -
Fat
4 g -
Fiber
0 g -
Protein
31 g -
Saturated Fat
2 g -
Serving Size
1 -
Sodium
74 mg -
Sugar
0 g -
Trans Fat
0 g -
Unsaturated Fat
0 g -
Potassium
285 mg
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) of Grace Jerk Marinade. Turn chicken to coat well with marinade. Cover and refrigerate for at least 4 hours.
Step 2
Remove marinated chicken breasts refrigerator, discarding any excess marinade. Heat olive oil in a large pan over medium heat. Add chicken and cook for 7-8 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, scraping any browned bits off the bottom of the pan.
Step 5
Reduce heat to low. Cover the pan and simmer for 20 minutes.
Step 6
Stir in the remaining vegetables. Arrange cooked chicken on 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.