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Grilled Jerk Chicken with Papaya and Red Onion Salsa & Black Bean and Rice Salad


Grilled Jerk Chicken with Papaya and Red Onion Salsa & Black Bean and Rice Salad Recipe

Ingredients:
  • 1 chicken (4-5 lb.), cut into 8 pieces
  • Marinade
  • 3 scallions, chopped (I used white and light green parts)
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded (You can adjust the number of peppers depending on how hot you want the marinade)
  • 1/4 cup fresh lime juice
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon
  • Salsa
  • 1/2 firm-ripe papaya
  • 1/4 red onion
  • 1 fresh jalapeo chile
  • 1 tablespoon finely chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 1 teaspoon pure maple syrup
  • Salad
  • 1 14 1/2-ounce cans low-sodium chicken broth
  • 1/4 cup water
  • 8 oz. long-grain rice (I use Jasmine Rice for a bit more flavor)
  • 1 bay leaf
  • 1 15-ounce cans black beans, drained, rinsed
  • 1 red bell peppers, diced
  • 1/2 green bell pepper, diced
  • 1/2 medium red onion, diced
  • 1/2 medium bunch fresh cilantro, chopped (I use 1/2 cup chopped cilantro)
  • 1/4 cup olive oil
  • 1 1/2 tablespoons orange juice
  • 1 tablespoons red wine vinegar
  • 1 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • Fresh cilantro sprigs, for garnish
Directions:
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