“You’re a Jerk!” Chicken

by Alexandra

Jerk Chicken

Love the name, love the flavor, love the song.

And, ba-da-ba-ba-ba, I’m lovin’ it.

Super-spiced Jerk Chicken, sweet pineapple salsa and black Jasmine rice

The chicken is very simple to make. Start by preparing a rub consisting of 3/4 teaspoon salt, 1-1/2 teaspoons black pepper, 2 teaspoons thyme, 2 teaspoons cumin, 1/4 teaspoon crushed red pepper, 1/4 teaspoon cinnamon, 1 teaspoon garlic, 1 teaspoon paprika, 1/2 teaspoon clove, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/4 cup light brown sugar. Massage into 3 chunked chicken breast halves and allow to rest for 30 minutes.

Meanwhile, prepare the salsa by chopping a drained 16-oz can of pineapple (canned in juice). Add about 3 tablespoons of chopped green pepper, 1/2 chopped red onion, 1 tablespoon dried chives, 1 tablespoon dried cilantro, 1/4 teaspoon ground ginger, lots of cracked black pepper and salt to taste. Drizzle with 3 tablespoons lime juice and mix well. Set aside.

For the rice, combine two cups dry rice with 4 cups filtered water in a saucepan. Bring to a boil, cover, reduce heat to simmer and allow to cook for 25-30 minutes, stirring occasionally.

After the rice has been cooking for 15 minutes, heat 1-1/2 tablespoons peanut oil in a large skillet over medium heat. When hot, add chicken mixture, spread evenly over pan, cover and cook for 4-5 minutes. Flip chicken pieces, and cook until tender and opaque all the way through.

Just before serving, stir a jar of plain tomato salsa into the pineapple mixture. Serve salsa over rice and chicken