Tuesday, April 6, 2010

JAMAICAN CHICKEN AND RICE

Hi everyone.  We are in for a few really nice days here in Southern California.  Good day to get out, go for a long walk.  Get moving.  Summer is on the Horizon.  Anyway it has me thinking warm weather, tropical breezes and food.  So today I have a recipe of mine that will take you away to the Islands at least for the dinner hour.

Full of good vegetables and a real taste treat.

JAMAICAN CHICKEN AND RICE

3 to 4 cups cooked Jasmine Rice
2 1/2 to 3 cups cooked Chicken (I use one of the cooked chickens from the market)
1 can Black Beans drained
1 can Niblets Corn drained
4 Green Onions chopped
1 Red Pepper chopped
1 can of Pineapple Chunks (drain and reserve the juice)
1/2 cup Orange Juice
2 tablespoons Brown Sugar
1 tablespoon Tomato Paste
2 cloves Garlic chopped
1 or 2 tsp of Chili Powder
Salt and pepper to taste
Olive Oil

Cook the rice and set aside.  In a large skillet put about 1/4 cup of olive oil.  Add the pepper, onions and garlic and saute until tender.  Add the chili powder.  Add the beans and the corn.  Add the tomato paste. Stir and cook just until warmed. Mix 1 tablespoon of cornstarch to the juice from the pineapple.  Add the orange juice. Add the brown sugar.  Mix into the skillet. Cook for about two minutes.  Add the cooked chicken. Add the pineapple chunks. Cook over low heat until heated through.  Serve over the hot rice.

I think the family will love this dish.  Quick and easy.

Thanks for stopping in today.
Ciao
Grayce

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