Rice and Peas with Jerk Chicken

From Nirmala's Kitchen

Serves: 4

INGREDIENTS

For Jerk Chicken

1 (1 lb. pkg.) Organic Chicken Breasts
2 tablespoons Nirmala's Kitchen Jamaican Jerk Rub
2 teaspoons Nirmala's Kitchen Wild Fire Chili Blend
4 green onions, finely chopped
1 teaspoon brown sugar
1 teaspoon salt
4 tablespoons orange juice
1 ripe mango, cut in 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 (or try 1 teaspoon or more to taste of Nirmala's Kitchen Wild Fire Chili Blend)
1 cup unsweetened coconut milk
2 tablespoons finely chopped shallots
1 teaspoon salt

DIRECTIONS

For Jerk Chicken
1. In a blender, combine spices, green onions, sugar, and orange juice to make a paste. Rub spice paste on both sides of chicken.

2. Grill or broil chicken over medium heat 5 to 7 minutes per side.

3. Serve over rice and peas. Garnish with mango cubes and lime wedges.

For Rice and Peas
1. Put water, salt, shallots, pepper and coconut milk in a pot; bring to a boil.

2. Add rice, cover, and boil for 15 minutes. Remove from heat.

3. Add beans; cover; allow to sit another 15 minutes.

4. Stir with fork. Add more salt if necessary. Discard habanero, if using fresh.

This recipe is adapted from Nirmala's Kitchen and used with permission. Nirmala's recipes are collected from her travels around the globe. The soul of these recipes is Nirmala's authentic ingredients, which will make your meal a truly global experience.

Nirmala Narine

From the time that Nirmala was a child, growing up in a village in Guyana, South America, she has been focused on the blending and mingling of different flavors.

It is her passion to create wonderful, exotic dishes that excite the palate. The fragrant spices of her Indian roots fuse with the bold flavors of the West Indies and South America. These now collide with the dozens of ethnicities she has adopted in the melting pot of New York City.

To feed her insatiable appetite for exotic ingredients, she has spent the past ten years traveling to every ethnic corner of the world seeking out spice plantations, locals farms, markets, and food stalls.

Nirmala's recipes are collected from her travels around the globe. The soul of these recipes is Nirmala's authentic ingredients, which will make your meal a truly global experience.