Jerk Chicken and Rice

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 servings
Calories: 471kcal

Ingredients

  • 1/2 pound Chicken breast boneless skinless cut into large chunks
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion peeled and finely diced
  • 4 cloves Garlic sliced
  • 1/4 cup White rice
  • 1 cup Chicken broth
  • 1/4 cup Green olives sliced
  • 1/2 tsp Jerk Seasoning
  • 1/2 tsp Paprika
  • 1/4 tsp Dried oregano
  • 2 slices Crusty bread toasted
US Customary - Metric

Instructions

  • Season the chicken with salt and pepper.
  • Heat a pot over medium heat. Once hot, add the oil. Brown the chicken well to deep golden brown on all sides. Then remove from the pot and set aside.
  • Add the onion, and garlic to the pot. Saute until golden brown. Stir in the rice, broth, olives, jerk seasoning, paprika, and oregano. Season with salt and pepper.
  • Add the chicken back to the pan, cover with a lid, and bring to a low simmer. Cook until the rice is tender. (Refer to the instructions on the package for cooking time).
  • Once the rice is tender, remove from the heat. Season with salt and pepper to taste. Serve with bread.

Nutrition

Calories: 471kcal | Carbohydrates: 59g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 963mg | Potassium: 558mg | Fiber: 3g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 4mg

Jerk Chicken and Rice

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 servings
Calories 471 kcal

Ingredients
 
 

  • 1/2 pound Chicken breast boneless skinless cut into large chunks
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion peeled and finely diced
  • 4 cloves Garlic sliced
  • 1/4 cup White rice
  • 1 cup Chicken broth
  • 1/4 cup Green olives sliced
  • 1/2 tsp Jerk Seasoning
  • 1/2 tsp Paprika
  • 1/4 tsp Dried oregano
  • 2 slices Crusty bread toasted

Instructions
 

  • Season the chicken with salt and pepper.
  • Heat a pot over medium heat. Once hot, add the oil. Brown the chicken well to deep golden brown on all sides. Then remove from the pot and set aside.
  • Add the onion, and garlic to the pot. Saute until golden brown. Stir in the rice, broth, olives, jerk seasoning, paprika, and oregano. Season with salt and pepper.
  • Add the chicken back to the pan, cover with a lid, and bring to a low simmer. Cook until the rice is tender. (Refer to the instructions on the package for cooking time).
  • Once the rice is tender, remove from the heat. Season with salt and pepper to taste. Serve with bread.

Nutrition

Calories: 471kcalCarbohydrates: 59gProtein: 28gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 54mgSodium: 963mgPotassium: 558mgFiber: 3gSugar: 3gVitamin A: 405IUVitamin C: 17mgCalcium: 70mgIron: 4mg
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