Jamaicanchickenriceandbeansalad Recipes

JAMAICAN CHICKEN, RICE, AND BEAN SALAD

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.

JAMAICAN CHICKEN SALAD

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.

JAMAICAN RICE AND BEANS

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.