National Hot and Spicy Food Day

A day late, sorry!  Schedule was a little hectic yesterday and this takes 4 hours to marinate which I did not realize until 3:45 pm today…

Spicy Jerk Chicken

Adapted from MyRecipes.com

1  teaspoons  dried thyme

1/4 teaspoon ground thyme

1  teaspoon  ground allspice

1  onion, peeled and quartered (about 1/2 pound)

8  garlic cloves, peeled

2  serrano chiles, seeded

2  tablespoons  fresh lime juice

3  chicken boneless, skinless chicken breasts

Cooking spray

2  teaspoons  olive oil

1  cup  uncooked brown rice

2 cups chicken broth

2 1/2  cups  (1/2-inch) cubed peeled sweet potato

1  (15-ounce) can black beans, rinsed and drained

1/4  cup  Pickapeppa sauce OR 3 tablespoons Worchestershire sauce and 1 tablespoon hot pepper sauce

1. Combine first 5 ingredients (thyme through chiles) in a food processor; process until finely chopped. Remove 1/4 cup of the chile mixture and set aside. Add lime juice to food processor; process until smooth.
2. Arrange chicken in a large shallow dish. Spread lime juice mixture over chicken. Cover and marinate in refrigerator 4 hours.
3. Preheat broiler.
4. Place chicken on a broiler pan coated with cooking spray; broil 15 minutes on each side or until done.
5. While chicken broils, prepare rice mixture. Heat oil in a large saucepan over medium-high heat. Add reserved 1/4 cup chile mixture; saute 2 minutes. Stir in rice. Add broth; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in sweet potato; cook 10 minutes. Stir in beans; cook 3 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.
6. Serve rice alongside one chicken breast.  Drizzle with Pickapeppa sauce or the Worchestershire/hot sauce mixture.

[Via http://2010foodproject.wordpress.com]