Jamaican Jerk Chicken Quinoa

By JDARK

Ingredients

• Jerk Chicken
• 2 chicken breast, cut into bite sized chunks
• ½ lime, juice only. About 1 tbsp
• 60 ml low sodium soy sauce, ¼ cup
• 1 tablespoon canola oil
• 1 tablespoon fresh ginger, minced or grated
• 1 clove garlic, minced or grated
• 2 green onions, chopped
• 2 tablespoon jerk seasoning, see below
• 30 ml pineapple juice, 2 tbsp
• 1 tablespoon butter
• Quinoa
• 2 cloves garlic, minced or grated
• 1 teaspoon jerk seasoning, see below
• ½ teaspoon ground pepper
• 85g uncooked quinoa, ½ cup
• 1 onion, small, chopped
• ½ red bell pepper, chopped
• 250 ml chicken stock, 1 cup

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Jamaican Jerk Chicken
Mix the jerk blend with the rest of the chicken marinade ingredients (excluding the pineapple juice and butter). Pour half of the marinade into a bowl and add in the pieces of chicken. Let it marinade for 30 minutes or up to 2 hours. The other half will be our sauce.
To cook the chicken, heat a large skillet over medium high heat. Add in a little bit of canola oil when the pan is hot. Fry the chicken for 3-5 minutes, or until browned all over and cooked through. Add the marinade you didn't use into the skillet, in addition to 30 ml of pineapple juice. Bring to a boil, add in 1 tablespoon of butter and cook about 5 minutes or until reduced slightly.

Step 2

Quinoa
While the chicken is marinading, start with the quinoa. Heat a large, high sided skillet over medium-high heat. When it's hot, add in the oil and chopped onion. Cook for around 10 minutes, until the onion is soft. Add the chopped red pepper and dry quinoa, cook another 5 minutes until the pepper is soft and the quinoa lightly toasted. Then you pour in 1 cup chicken broth, bring it to a boil, cover and then simmer for around 30 minutes. Let rest covered for 5 minutes before fluffing the quinoa with a fork.