Pineapple Jerk Chicken

Name: Pineapple Jerk Chicken
Prep time: 10 min
Total time: 45 min
Ingredients: 3 lb (1.5 kg) chicken drumsticks and thighs; 1 jar (341 mL) VH® Pineapple Jerk Sauce, divided; 2 cups (500 mL) reduced-sodium chicken broth; 1 cup (250 mL) short grain rice; 4 tsp. (20 mL) minced fresh ginger; 1/2 cup (125 mL) red kidney beans, rinsed; 1/3 cup (75 mL) diced sweet red pepper; Lime wedges, sprigs of fresh thyme

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Prep Time: 10 minutes

Total: 45 minutes

Servings: 6

Author : ReadySetEat

Ingredients

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3 lb (1.5 kg) chicken drumsticks and thighs1 jar (341 mL) VH® Pineapple Jerk Sauce, divided2 cups (500 mL) reduced-sodium chicken broth1 cup (250 mL) short grain rice4 tsp. (20 mL) minced fresh ginger1/2 cup (125 mL) red kidney beans, rinsed1/3 cup (75 mL) diced sweet red pepperLime wedges, sprigs of fresh thyme

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Instructions

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Step 1

In large bowl, toss chicken with 1 cup (250 mL) sauce; refrigerate at least 1 hour or up to overnight.

Step 2

Preheat oven to 425°F (220°C). Arrange chicken on parchment-paper-lined baking sheet; cook for 35 to 45 minutes or until golden brown and cooked through. Brush with remaining sauce.

Step 3

Meanwhile, in small saucepan, bring broth to boil; stir in rice and ginger. Reduce heat to low; cover and cook for 20 minutes, or until rice is tender. Stir in beans and red pepper. Remove from heat. Cover and let stand for 5 minutes. Fluff with fork.

Step 4

Serve chicken with rice and beans. Garnish with lime wedges and fresh thyme, if desired.