Jamaicanchickenriceandbeansalad Recipes
JAMAICAN RICE AND BEANS
My favorite rice. This is making rice & peas from "scratch", you can use canned red kidney beans if you would like to. Also the coconut milk can be omitted from this dish....it will taste good... not just as good. Lastly, If you want a true spicy Jamaican food flavor, add a Scotch Bonnet Pepper to the pot the same time you are putting in the scallion and thyme....
Provided by loveleesmile
Categories Healthy
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Boil the beans, garlic and salt until the beans are tender. Save three cups of the liquid.
- Place the beans and the three cups liquid to the pot along with the reaming ingredients.
- When it comes to a boil, add in the rice. Let it boil for 20 minutes and simmer when all the water has dissolved.
- Stir it with wooden spoon.
Nutrition Facts : Calories 630.5, Fat 7.4, SaturatedFat 5.6, Sodium 18, Carbohydrate 118.1, Fiber 11.9, Sugar 1.8, Protein 22.9
JAMAICAN CHICKEN, RICE, AND BEAN SALAD
Make and share this Jamaican Chicken, Rice, and Bean Salad recipe from Food.com.
Provided by VictoriaL
Categories Caribbean
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice as directed.
- Drain into a sieve and rinse with cold water to separate grains, set aside.
- Prepare grill or broiler.
- Spray chicken with cooking spray and broil, basting with 3 tablespoons of the Pickapeppa sauce, until chicken is done (about 4 minutes per side).
- Transfer to a plate and cool slightly.
- In a large bowl, whisk together lime juice thorugh jalapeno pepper, plus one tablespoon of the Pickapappa sauce.
- Season with salt ans freshly ground black pepper.
- Add beans, scallions, roasted red peppers, 4 tablespoons of the cilantro, and rice.
- Mix well and set aside.
- Cut chicken in half lengthwise and then cut into thin slices.
- Add to rice mixture.
- Sprinkle with remaining chopped cilantro before serving.
- This can be served warm or cold.
- It can also be made up to 24 hours in advance and refrigerated.
Nutrition Facts : Calories 325.9, Fat 6.2, SaturatedFat 0.7, Cholesterol 43.9, Sodium 539.5, Carbohydrate 42.1, Fiber 5.7, Sugar 1.8, Protein 24.8
JAMAICAN CHICKEN SALAD
Make and share this Jamaican Chicken Salad recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss chicken with 1/2 teaspoon seasoning mix in medium bowl.
- Add cheese, carrots, cucumber and almonds.
- Combine mayonnaise, vinegar and remaining 1/2 t seasoning mix.
- Add to chicken mixture; toss and serve over greens.
Nutrition Facts : Calories 443.6, Fat 29.1, SaturatedFat 11.1, Cholesterol 116.5, Sodium 454.9, Carbohydrate 6.2, Fiber 1.7, Sugar 2.6, Protein 38.7
JAMAICAN SPIKED CHICKEN AND RICE
Rum-spiked chicken in tasty sauce atop a bed of rice. Topped with banana slices. This is my favorite dish to prepare because you get to set the chicken on fire.
Provided by IIJUAN12
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 3
Number Of Ingredients 12
Steps:
- In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
- Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
- Serve chicken and mushroom mixture over cooked rice. Top with banana slices.
Nutrition Facts : Calories 915.5 calories, Carbohydrate 42.9 g, Cholesterol 113.3 mg, Fat 61.9 g, Fiber 3.7 g, Protein 34.8 g, SaturatedFat 37.9 g, Sodium 1322.2 mg, Sugar 6 g
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