Pan Roasted Chicken Breasts with Rice and Vegetables2022-04-09
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
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This information is per serving.
Saturated Fat2 g
Trans Fat0 g
Unsaturated Fat0 g
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
- 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
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.
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.
Remove browned chicken breasts from the pan and transfer to a large plate. Cover and set aside.
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.
Reduce heat to low. Cover the pan and simmer for 20 minutes.
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.
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.