JERK CHICKEN WITH CARIBBEAN RICE

GFO

PREP TIME: 25 MINS

(+ 8 HOURS MARINATING) COOK TIME: 15 MINS SERVES 4 (AS A MAIN)

2 Tbsp canola oil

2 Tbsp red wine vinegar

2 Tbsp fresh orange juice

2 Tbsp thinly sliced green shallots 1 Tbsp brown sugar

1 Tbsp salt-reduced soy sauce

or gluten-free soy sauce

1/2 long green chilli, seeds

removed, finely chopped 3 cloves garlic, crushed

2 tsp Cajun spice mix

500g skinless chicken breast

fillets, trimmed of fat

Lime wedges, to serve

Caribbean rice

Cooking spray

1/2 cup peeled and chopped fresh

pineapple flesh

1 small green capsicum, chopped 1/2 long green chilli, seeds removed,

finely chopped

1/4 tsp garlic powder

Freshly ground black pepper

Pinch ground cinnamon

420g can no-added-salt red kidney

beans, rinsed and drained 250g packet cooked brown rice

60ml (1/4 cup) fresh orange juice 1/4 cup chopped coriander

1 Put the oil, vinegar, orange juice, shallots, sugar, soy sauce, chilli, garlic and Cajun spice mix in a small screw-top jar. Shake well to combine. Put the chicken in a large resealable plastic bag in a shallow dish. Pour the marinade over the chicken. Seal and turn to coat.

Put in the fridge for 8 hours or overnight, to marinate, turning once during that time.

2 To make Caribbean rice, spray a medium non-stick frying pan with cooking spray. Heat pan over medium-high heat.

Add pineapple, capsicum, chilli, garlic powder, pepper and cinnamon. Cook, stirring, for 5 minutes or until pineapple is just tender and the spices are fragrant. Add kidney beans, brown rice and orange juice. Cook, stirring, for

2-3 minutes, or until heated through. Stir in the coriander.

3 Preheat barbecue grill on medium. Drain chicken, reserving the marinade. Add chicken to the grill and cook for 4-5 minutes each side, or until cooked through.

4 Meanwhile, transfer reserved marinade to a small saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 10 minutes or until reduced to about 60ml (1/4 cup).

5 Thickly slice the chicken and serve over the rice with lime wedges. Drizzle with the glaze and serve.