Jamaican Jerk Chicken & Peppers, Onions served with Coconut Sweet Potato & Black Beans Rice

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Marinade:
1tsp packed Brown Sugar, or more to taste
1tsp – 1/2T each: Coriander, Pepper, Onion Powder, Garlic Powder
1.5T McCormick Jamaican Jerk Season
1/4tsp Ginger Powder
1/4c Soy Sauce
2 dried Bay Leaves

coconutsweetpotatoblackbeansrice1
Rice:
1c mashed Sweet Potato, (Boiled, mashed)*
1/3c canned UNSWEETENED Coconut Milk
1/4tsp Curry
1/2 can Black Beans, drained well
1tsp Dried Cilantro

2c Instant Rice
2c Chicken Broth (Or Water + Broth Cube, crushed)

Vegis: 1 Frozen Bag Bell Peppers and Onions (Or 1-2 Red Pepper, 1-2 Green Pepper, Onion)

Marinade Chicken about 6-8 hours. Butter Flavor Cooking Spray baking dish. Lay in Vegis. Lay Chicken over Vegis. Bake, covered.
Prep Rice: Boil Rice in Broth. Add Black Beans. Boil and Mash Sweet Potato, mixing in Curry, Cilantro, Coconut Milk. Mix into Cooked Rice and Beans.
Serve Chicken and Vegis with side of Rice.
*You can used cooked DICED Sweet Potatoes in Rice.
CAN ALSO Marinade Chicken and Grill! Great many ways!
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2 responses to “Jamaican Jerk Chicken & Peppers, Onions served with Coconut Sweet Potato & Black Beans Rice

  1. Pingback: Cheat Day Healthier Options – Maintaining Fit without Knowing It! | Dinking Around {DING-KING UH-ROUND}

  2. Pingback: Jamaican Steak N Sweet Potato | Dinking Around {DING-KING UH-ROUND}

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