One Pot Caribbean Chicken and Rice

• Gluten free

• Meat

  • 2 Chicken breasts, large
  • 1 cup Grace jerk marinade

• Produce

  • 2 Bell peppers
  • 1/2 tsp Thyme, dried leaves
  • 1 Zucchini, medium

• Pasta & Grains

  • 1 cup Rice, long grain

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 tsp Brown sugar
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 2 1/2 cups Grace coconut water

Found on sweetpeasandsaffron.com

Description

Ingredients

• 2 large chicken breasts
• 1 cup Grace Jerk Marinade, plus ¼ cup more reserved
• 1 tablespoon olive oil
• 1 cup long grain rice
• ½ teaspoon dried thyme leaves
• ½ teaspoon allspice
• ¼ teaspoon salt
• 1 teaspoon brown sugar
• 2½ cups Grace Coconut Water
• 2 bell peppers, thinly sliced
• 1 medium zucchini, thinly sliced

Directions

• Place the chicken in a baking dish or large bowl with the marinade, turn to coat. Cover and refrigerate for 4 hours (preferably overnight).
• Heat oil in a large pan over medium heat.
• Add the chicken, discarding excess marinade, and cook for 3-4 minutes per side, until slightly browned. Remove chicken from pan and set aside on a plate.
• Add rice, thyme, allspice, salt and brown sugar to the pan, and cook, stirring frequently for 2 or so minutes. Add the coconut water, and scrape any bits off the bottom of the pan.
• Cover and simmer for 20 minutes (dont be tempted to peak or stir).
• After 20 minutes, add the bell peppers and zucchini to the pan, and stir into the rice.
• Place the chicken on top of the rice, cover, and cook for another 10-15 minutes, until chicken is cooked through and vegetables are tender.
• Brush the chicken with the remaining ¼ cup of marinade prior to serving.

Nutrition