For Jerk Chicken
1 (1 lb.) pkg. Organic Chicken Breasts
4 green onions, finely chopped
1 tsp. brown sugar
4 tbsp. orange juice
1 ripe mango, cut into 1/2-inch cubes
Lime wedges, to garnish
For Rice and Peas
2 cups parboiled rice
3 cups water
1/2 cup canned black beans
1 fresh habanero pepper
1 cup unsweetened coconut milk
2 tbsp. finely chopped shallots
For Rice & Peas: Put water, salt, shallots, pepper and coconut milk in a pot; bring to a boil.
Add rice, cover, and boil for 15 minutes. Remove from heat.
Add beans; cover; allow to sit another 15 minutes.
Stir with fork. Add more salt if necessary. Discard habanero, if using fresh.
For Jerk Chicken: In a blender, combine spices, green onions, sugar, and orange juice to make a paste. Rub spice paste on both sides of chicken.
Grill or broil chicken over medium heat 5 to 7 minutes per side.
Serve over rice and peas. Garnish with mango cubes and lime wedges.