Lubbers Jerk Chicken With Peach Salsa Recipes

Steps:

• Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.

Steps:

• CHICKEN:.
• Put allspice, thyme, coconut, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger and lime juice in a blender or food processor and grind to a rough paste.
• Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon to turn and rub it.
• Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
• Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 40 mins or up 1 hour, until well browned and juices run clear (start checking at 40 mins, you don't want it overcooked and dry and smaller pieces will take less time). Put dish under the broiler for just a minute or so to char chicken slightly. Remove and serve with the peach salsa (and coconut rice, if desired).
• PEACH SALSA:.
• Combine all ingredients and refrigerate until serving time.
• The flavor is best if the salsa is refrigerated for 6 hours or overnight.

Steps:

• Heat a grill pan over medium-high heat.
• Place peaches halves on grill pan and grill 2 to 3 minutes per side. Set aside to cool and then dice into small pieces.
• Season both sides of each chicken breast with 1 teaspoon Jamaican jerk seasoning. Place chicken breasts in pan and grill for 6 minutes per side, or until cooked through.
• Meanwhile, in a medium bowl, combine grilled peaches and remaining ingredients. Stir thoroughly.
• Serve chicken topped with peach and melon salsa.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
• Dice the cooked chicken and serve on top of the salsa.

Steps:

• Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and jerk seasoning; cook and stir 5 to 7 minutes or until chicken is no longer pink.
• Add bell pepper and onion stir-fry; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
• Meanwhile, in small bowl, combine orange juice and cornstarch; blend until smooth. Add to mixture in skillet; cook and stir until bubbly and thickened.

Steps:

• Mix all ingredients, serve.