By Protein
Caribbean Spicy Chicken Bowl Recipe
Ingredients
- 8 OZ. White Rice, Prepared
- 6 EA. Tyson Red Label® Authentically Crispy Spicy Chicken Breast Chunks , Frozen
- 3 OZ. Pineapple Salsa (Sub Recipe)
- 1 EA. Fresh Mango Half, Pitted
- 3 OZ. Canned Black Beans, Rinsed and Drained
- 2 EA. Plantain Chips, Prepared
- 4 EA. Avocado Slices
- 2 OZ. Jamaican Jerk Glaze (Sub Recipe)
- 1 EA. Lime Wedge
Bowl of tender white rice topped with Tyson Red Label® Authentically Crispy Spicy Chicken Breast Chunks , which is an excellent source of protein,¹ grilled mango, spicy-sweet pineapple salsa, black beans, and creamy avocado slices. Served with crispy plantain chips, a fresh lime wedge and side of Jamaican jerk glaze.
Directions
- Preheat frying oil to 350°F.
- From frozen, place chicken in fryer basket, submerge in oil, and shake basket. (Do NOT over pack in basket.) Cook for 6-7 minutes, shaking the basket occasionally during cooking to ensure internal temperature reaches 165°F. Remove from fryer and hold warm.
- While chicken is cooking, grill inner side of mango half on a hot grill until slightly warmed and grill marks are visible. Remove from grill and set aside.
- To plate, place rice at bottom of service bowl.
- Add chicken chunks, black beans, grilled mango, and pineapple salsa in their own sections, towards the edges of bowl.
- Position the plantain strips around outer rim of the bowl.
- Garnish with avocado slices and lime wedge.
- Pair with a side cup of Jamaican jerk glaze.
- Serve immediately.
Pineapple Salsa
Ingredients
- 6 OZ. Fresh Pineapple, Diced
- 3 OZ. Red Bell Pepper, Diced
- 3 OZ. Red Onion, Diced
- 2 OZ. Fresh Jalapeño Pepper, Chopped
- 2 TBSP. Chopped Fresh Cilantro
- 1 TBSP. Fresh Lime Juice
- 2 TSP. Honey
- 1/4 TSP. Kosher Salt
Directions
- In a large mixing bowl, combine diced mango, bell pepper, onion, jalapeño and cilantro.
- Add lime juice, honey and salt. Gently mix until well combined.
- Cover and store in refrigerator for at least 30 minutes.
- Use as needed.
Jamaican Jerk Glaze
Ingredients
- 4 OZ. Soy Sauce
- 2 OZ. Dark Brown Sugar
- 2 OZ. Honey
- 2 OZ. Pineapple Juice
- 2 TBSP. Apple Cider Vinegar
- 2 TBSP. Olive Oil
- 1 TBSP. Grated Ginger
- 2 TSP. Minced Garlic
- 2 TSP. Scotch Bonnet Pepper Sauce
- 1 TSP. Ground Allspice
- 1/2 TSP. Ground Cinnamon
- 1/2 TSP. Ground Nutmeg
- 1/4 TSP. Ground Clove
- 1/4 TSP. Ground Black Pepper
- 1/4 TSP. Ground Thyme
- 1/4 TSP. Ground Cayenne
- 1 TSP. Fresh Lime Zest
Jamacian Jerk Glaze
Directions
- In a medium saucepan, add all ingredients, stirring to combine evenly.
- Place the saucepan on stovetop over medium heat, stirring constantly until the sugar has dissolved.
- Increase heat to medium and bring mixture to a gentle simmer, stirring occasionally. Allow it to simmer for about 10-15 minutes, or until the glaze has thickened to your desired consistency.
- Remove saucepan from heat and let glaze cool slightly before using. The glaze will thicken as it cools.
- Use as needed.
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