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January 17, 2010 / Sarah

National Hot and Spicy Food Day

A day late, sorry!  Schedule was a little hectic yesterday and this takes 4 hours to marinate which I did not realize until 3:45 pm today…

Spicy Jerk Chicken
Adapted from

1  teaspoons  dried thyme
1/4 teaspoon ground thyme
1  teaspoon  ground allspice
1  onion, peeled and quartered (about 1/2 pound)
8  garlic cloves, peeled
2  serrano chiles, seeded
2  tablespoons  fresh lime juice
3  chicken boneless, skinless chicken breasts
Cooking spray
2  teaspoons  olive oil
1  cup  uncooked brown rice
2 cups chicken broth
2 1/2  cups  (1/2-inch) cubed peeled sweet potato
1  (15-ounce) can black beans, rinsed and drained
1/4  cup  Pickapeppa sauce OR 3 tablespoons Worchestershire sauce and 1 tablespoon hot pepper sauce

  1. Combine first 5 ingredients (thyme through chiles) in a food processor; process until finely chopped. Remove 1/4 cup of the chile mixture and set aside. Add lime juice to food processor; process until smooth.
  2. Arrange chicken in a large shallow dish. Spread lime juice mixture over chicken. Cover and marinate in refrigerator 4 hours.
  3. Preheat broiler.
  4. Place chicken on a broiler pan coated with cooking spray; broil 15 minutes on each side or until done.
  5. While chicken broils, prepare rice mixture. Heat oil in a large saucepan over medium-high heat. Add reserved 1/4 cup chile mixture; saute 2 minutes. Stir in rice. Add broth; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in sweet potato; cook 10 minutes. Stir in beans; cook 3 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
  6. Serve rice alongside one chicken breast.  Drizzle with Pickapeppa sauce or the Worchestershire/hot sauce mixture.

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