Jerk chicken is something I never thought of as being an “easy” dish. Nowadays, though, so many people are releasing spice-blends that help make unique flavors more accessible to the home cook! Like Primal palate who has their own jerk seasoning.
The mango salsa here is also such a fun twist on this dish. You can use the leftover salsa for other dishes like shrimp tacos or as a unique dip alongside your chips and guac.
Jamaican-inspired jerk chicken with mango salsaPrint This
- 1 lb chicken breast
- 1 can black beans, drained
- 2 cups rice, cooked
- 2 tbsp jerk seasoning
- 1/2 cup mango salsa
- olive oil, salt and pepper*
Pound chicken breast so it’s evenly thick across the whole breast and sprinkle the jerk seasoning evenly over the chicken on both sides.
In a large skillet, heat a tablespoon of olive oil over medium-high heat and add the chicken (I like to use a cast-iron skillet). Cook for about 5 minutes on each side. Then lower the heat to medium and cover for about 10-15 min (depends on how thick the chicken is) till it’s white all the way through.
When the chicken is done, remove from the skillet and set aside. In the same pan, add about 1 more tablespoon of olive oil then add the cooked rice and the black beans. Seasoning with a sprinkle of salt and pepper. Cook till warm all the way through, about 4 minutes.
Serve the chicken on top of the beans and rice; then top with mango salsa.
*I don't include olive oil, salt or pepper as part of my 5 ingredients. These I just assume you have but I promise that's it!