Creado con IA
Caribbean Jerk Chicken and Rice Pilaf
50 min 507 kcal por ración Media
Ingredientes
4 Raciones
- boneless chicken thighs600 g
- long grain rice2 cups
- sliced mushrooms1 cup
- red bell pepper1 medium
- small onion1 small
- garlic cloves2 cloves
- jerk seasoning2 tablespoons
- vegetable oil2 tablespoons
- chicken broth3 cups
- chopped fresh pineapple0,5 cup
- chopped fresh cilantro0,25 cup
Preparación
- 1
Pat the chicken thighs dry and cut them into bite-sized pieces. In a large bowl, toss the chicken with the jerk seasoning until evenly coated.
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, turning to brown on all sides. Remove the chicken from the pan and set aside.
- 3
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and sauté for 2 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- 4
Stir in the sliced mushrooms and diced red bell pepper. Cook for 3-4 minutes until the vegetables are slightly tender.
- 5
Add the rice to the pan and stir to coat the grains with the oil and vegetables. Cook for 1-2 minutes until the rice is lightly toasted.
- 6
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
- 7
Return the browned chicken to the pan, nestling it into the rice. Cover and continue to cook for another 10-12 minutes, or until the rice is tender and the chicken is cooked through.
- 8
