Here are some of the staple recipes in our home. I’ll update this space as I find more. These are the most husband-approved recipes from my kitchen to yours. My attempt for this page is to post the best of the best and also my simple go-to’s. As for the rest of my recipes, check the blog to find what I’m cooking on the norm.

Jerk Chicken

Ingredients

¾ cup of rice (I used same long grain brown rice from above)

1 can pinto beans

2 scallions

1 bunch cilantro

2 cloves garlic

1 large carrot or 2-3 medium carrots

1 green bell pepper

1 red onion

2 boneless, skinless chicken breasts

1-1 ½ tbs jerk seasoning

2 tbs tomato paste

3 tbs chicken demi-glace

1 lime

* William Sonoma has demi glace but it is really pricey! I found “Better Than Bouillion” from Sprouts and thought it worked perfectly! Plus it’s a tenth of the price!

1.    Cook the rice. In a small pot bring 2 cups water to a boil and add 1 tbs unsalted butter. Once boiling, add rice and reduce to a simmer. Cover and cook about 45 min or until all water is absorbed.

2.    Prepare ingredients while rice cooks. Wash and dry produce. Drain and rinse pinto beans. Slice scallions at an angle. Peel and roughly chop garlic. Roughly chop cilantro leaves. Slice carrots into rounds (I didn’t peel the carrots, just washed but if you prefer, peel the carrots at this time). Dice the onion. Remove seeds and ribs and dice bell pepper.

3.    Season chicken with jerk seasoning and salt (I do this once my chicken is already in the pan by doing one side at a time. It doesn’t really make a difference I just feel its cleaner).

4.    In a large pan, heat olive oil and add the chicken (if you haven’t already seasoned do it now).

5.    Cook chicken about 3 minutes per side.

6.    Add onion, garlic, bell pepper, and carrots to the pan. Season with a pinch of salt. Cook until veggies are softened.

7.    Add tomato paste, demi-glace (or sub), pinto beans, and 1 cup water. Stir to combine, scraping the bottom of the pan. Reduce heat to med-low. Cover with a lid until chicken in cooked through.

8.    Divide rice between two bowls. Top each with a piece of chicken, half the sauce mixture, cilantro, and scallions. Serve with a lime wedge.