jamaican chicken
This is my take on a great Chicken dish that we had while in Jamaica. Simple and easy to put together on a busy night. Rice cooks while chicken is cooking add a vegetable and you have a perfect meal.
prep time
cook time
25 Min
method
---
yield
4 serving(s)
Ingredients
- 12-16 ounces chicken tenderloins
- 1/4 teaspoon kosher salt
- 1/8-1/4 teaspoon cayenne pepper
- 1 large sweet potato, peeled, halved and thinly sliced
- 1 medium banana pepper, seeded and chopped
- 1 cup pineapple juice, unsweetened
- 1 teaspoon cornstarch
- 2 - unripe bananas, quartered lengthwise and cut into 3/4-inch pieces
- 2 cups hot cooked jasmine or basmati rice
How To Make jamaican chicken
-
Step 1Season chicken with salt and red pepper.
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Step 2In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes. Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender.
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Step 3In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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