Thursday, January 21, 2010

Jamaican Jerk Chicken w/ Mango Salsa

This is one of my favorite dishes for cooking for my family, but it's also great for entertaining, partly because it's pretty, but mostly because it's so damn good.
Jamaican Jerk Chicken Stacks
For the chicken:
1 bottle of Jamaican or Caribbean Jerk Marinade
2-4 chicken breasts (1 breast per 2 people)
Marinate chicken in jerk sauce for 24 hours. Grill or broil the chicken breasts. Or if you are lazy like me, throw it all in the crockpot for a couple of hours. When the chicken is done, cut it up into cubes and add a little of the jerk sauce to coat the chicken.
For the mango salsa, dice the following:
2-3 mangoes (I use frozen cubed mangoes from Trader Joes)
1 ripe avocado
1 red bell pepper
1/2 red onion
handful of cilantro
Mix together the ingredients below and then pour over the diced ingredients, mixing gently.
1 T. sugar
1-2 T. olive oil
1-2 T. white wine vinegar
pinch or two of kosher salt
juice from half a lime
If you are making the salsa ahead of time, hold off on the avocados until the last minute.
You can totally get away with regular white or brown rice. But I usually make a batch of coconut rice with some coconut milk, chicken broth, and minced ginger.
Other ingredients:
black beans, rinsed
shredded cheddar cheese
sour cream
So to make this masterpiece--layer on each plate first your rice, then your chicken, beans, and cheese. The mango salsa. And some sour cream on top to finish it off.
Leftovers are great as a wrap!