Glazed Jerk Chicken with Cilantro Rice, Vegetables & Peanuts
New & Notable

Glazed Jerk Chicken

with Cilantro Rice, Vegetables & Peanuts

35 MIN
4 Servings
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  • with Boneless Chicken Breast Pieces
    includes 20 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
  • with Shrimp
    includes 20 oz Sustainably Sourced Shrimp (Peeled & Deveined) View recipe
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    In this zesty dish, Caribbean flavors abound thanks to our new jerk sauce—a warming, sticky sweet sauce native to Jamaica—which coats tender bites of chicken before they're glazed in the pan with orange marmalade. You'll serve it atop a bed of cilantro rice studded with pepper and onion.

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Wheat Free
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    fresh
    ingredients
    Glazed Jerk Chicken with Cilantro Rice, Vegetables & Peanuts
    Title
    • 20 oz Boneless Chicken Breast Pieces
    • 1 cup Long Grain White Rice
    • 2 Bell Peppers
    • 2 Yellow Onions
    • 3 oz Jerk Sauce
    • ½ cup Cilantro Sauce
    • 4 Tbsps Orange Marmalade
    • 6 Tbsps Roasted Peanuts
    Marinate the chicken
    1 Marinate the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. Place in a bowl. Add the jerk sauce; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

    2 Cook the rice

    Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or large for 4 servings), combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the rice
    Prepare the ingredients & make the glaze
    3 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion(s). In a bowl, whisk together the orange marmalade and 1 tablespoon of hot water (or 2 tablespoons for 4 servings).

    4 Cook the vegetables & finish the rice

    In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper(s) and sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Turn off the heat. Transfer to the pot of cooked rice. Add the cilantro sauce and stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    Cook the vegetables & finish the rice
    Cook the chicken & serve your dish
    5 Cook the chicken & serve your dish

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the finished rice topped with the cooked chicken (including any glaze from the pan). Garnish with the peanuts. Enjoy!

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