Jerk Chicken with Pineapple Salsa and Habanero Black Beans
Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 2
Okay, so Lee makes killer black beans. Mine have always been consistently bland until I learned his methods. Black beans can be a taco topping, a great addition to white rice, and a good side dish on their own, and we are using them here to compliment jerk chicken. Is jerk a flavor, a way of cooking, or is it a specific group of ingredients? The definition of jerk has become open for interpretation but most would say real jerk comes from Jamaica and that early methods of jerk were created by maroons, escaped slaves who hid in the Blue Mountains. Most historians agree Jamaica was settled by the Arawak Indians over 2500 years ago from South America and they would smoke and dry meat in the sun or over a slow fire. Jerk "huts" are still all over the Caribbean Islands and originally the spicing for jerk was used to assist in preserving the drying meat and included bird pepper, pimento, and salt. Now packaged in pre-made wet or dry spice mixes, it's available in hot or mild varieties and usually applied the night before grilling or baking to allow for ample marinating. Note* You can marinate the chicken ahead of time by placing the thawed chicken into a resealable bag with jerk seasoning. Shake to coat and let it marinate for 30 minutes or up to 1 day before cooking.
Black Bean Ingredients
1 tablespoon olive oil
½ of a medium onion, chopped
1 clove garlic, peeled and minced
½ ounce of salt pork, diced
¼ habanero pepper, seeds removed, minced
1 bay leaf
2 thyme sprigs
2” x 2” parmesan cheese rind
2 (two) 16 ounces can of black beans, drained
1 cup of chicken stock
Chicken and Salsa Ingredients
8 ounces of chicken, thawed (2 boneless, skinless breasts)
1 tablespoon mild jerk seasoning
extra virgin olive oil
1 Hawaiian pepper, chopped
1 tablespoon honey
1 cup pineapple, chunked
1 tablespoon apple cider vinegar
1 tablespoon yuzu ponzu
1 teaspoon brown sugar
¼ habanero pepper, seeds removed, minced
2 green onions, chopped
coarse kosher salt
2 cups arugula, for serving
Preparation
Preheat oven to 350° degrees F.
Place chicken into a resealable bag with jerk seasoning and shake to coat. Let marinate for 30 minutes or up to 1 day before cooking.
In a medium pot, heat olive oil. Add onion, garlic, salt pork, habanero pepper, bay leaf, thyme, and parmesan rind. Cook, stirring occasionally until onions soften, about 2-3 minutes.
Add drained beans, and chicken stock, cook on low heat until liquid evaporates, about 30 minutes.
Discard parmesan rind, thyme, and bay leaf, remove from heat, and set aside.
Bake the chicken
Place chicken breasts in a small baking dish. Top with pepper, honey, pineapple, apple cider vinegar, yuzu ponzu, brown sugar, and green onions. Toss to coat.
Bake for 40 minutes at 350° degrees F. Turn the broiler to high and move chicken to the top rack. Bake for another 5 minutes.
Remove chicken. It’s ready when the internal temperature reaches 165° degrees with a cooking thermometer.
To Serve
Arrange arugula on 2 plates, Slice chicken against the grain, and arrange over black beans. Spoon pineapple salsa on top, and serve with lime wedges.
Note* If the habanero pepper is too spicy, add a dollop of yogurt to cut the heat.
