Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Our culinary team is preparing this recipe.
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.
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.
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).
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.
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!
Tips from Home Chefs