YOUR SOLIN GENERATED RECIPE
Smoky Jerk Chicken with Coconut Rice
Pan-seared chicken breast rubbed with aromatic jerk spices served over creamy coconut-infused rice and vibrant sautéed peppers.
INGREDIENTS
5 oz chicken breast
0.5 tbsp extra virgin olive oil
1 tbsp jerk seasoning
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup dry jasmine rice
2 tbsp full-fat coconut milk
0.25 cup water
0.5 cup sliced red bell pepper
2 tbsp sliced green onions
PREPARATION
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
In a small saucepan, combine the rice, coconut milk, and water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
While the rice cooks, season the chicken breast evenly on both sides with the jerk seasoning, sea salt, and black pepper.
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
Place the chicken in the skillet and sear for 5-7 minutes per side until the exterior is slightly charred and the internal temperature reaches 165°F.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the sliced red bell peppers and sauté for 3-4 minutes until they are tender-crisp and have absorbed the flavorful pan drippings.
Fluff the coconut rice with a fork and divide onto plates.
Top the rice with the sliced jerk chicken and sautéed peppers, then garnish with fresh green onions.