Carol’s Kitchen

By Carol Turner @carolturner9319

Reggae Rub Jerk Chicken with Banana Salsa & Coconut Rice

Missing your annual trip to the Caribbean and craving fresh and spicy island food? Bring the taste of the tropics to your table with this easy Jerk Chicken recipe where the chicken is coating with Reggae Rub from The Spice Co then served with a crisp, creamy banana salsa.

Serves 4

INGREDIENTS:

2 large boneless skinless chicken breasts split horizontally

3 tablespoons Reggae Rub Seasoning (The Spice Co.)

1 tablespoon vegetable oil SALSA

2 cups sliced banana (or diced fresh pineapple if preferred)

1/4 cup chopped orange pepper

1/4 cup chopped red pepper

1 Jalapeno chili finely chopped

1 tablespoon finely chopped red onion

1 1/2 tablespoons packed brown sugar

3 tablespoons lime juice

Salt and Pepper to taste

RICE

1 tablespoon butter

1 cup Basmati rice

1 cup water

2/3 cup shaken coconut milk

GARNISH

1 tablespoon chopped green onion

1 tablespoon toasted flaked coconut (optional)

Coat chicken breasts with vegetable oil and Reggae Rub then refrigerate until ready to cook. (remove from fridge 15 minutes before cooking). Stir together all ingredients for salsa and refrigerate (reserve banana until just before serving). Rinse rice under cold water until water runs clear then set aside to drain. Sauté butter in large pot with lid until melted and add rice. Cook until rice is well coated in butter (2-3 minutes) then add water and coconut milk. Bring to a boil, stir, then reduce heat and cover. Cook for 15-18 minutes over very low heat. Remove and let sit for 5 minutes then fluff with fork. Cover until ready to serve. Meanwhile, pan fry or grill chicken until just cooked through, 4-5 minutes per side. For serving, place chicken breast over a mound of coconut rice then top with salsa and sprinkle with garnishes if using. Delicious with Rum Punch or a cold Red Stripe!