NEW: Jerk Chicken & Mango Relish

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Heat a medium saucepot over medium-high heat for 2 minutes. When the pot has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pot. Add the carolina rice (a), vegetables and garlic butter (b) and black beans (c) to the pot. Season with a pinch of salt and pepper. Saute for 1 minute, stirring constantly.
3. After 1 minute, add 2/3 cup of water (for each serving you are making) to the rice, beans and vegetables. Stir. Bring the mixture up to a simmer. Once the mixture is simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
4. While the rice is cooking, cut open the package of chicken (d) and place on a plate. Pour 1/2 of the jerk marinade (e) over the chicken. Season with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the chicken to the pan. Sear for 2-3 minutes, then use tongs to flip over and sear the other side for 2-3 minutes.
5. After searing, place the chicken in your 425 degree oven. Bake for 7 minutes.
6. When the rice mixture is ready, use a spoon to taste it. If the rice is cooked to your preferred consistency, remove from the heat.
7. When the chicken is ready, place on a cutting board. Slice the chicken and pour the other 1/2 of the marinade on top. Toss to coat.
8. Spoon the rice, bean and vegetable mixture on to your serving plates. Add the jerk chicken on top. Finish with a spoonful of mango relish (f) and some crispy plantains (g).