Serves: 10 (about 1 cup chili over ¾ cup rice with 2 tablespoons mango salsa)
Recipe submitted (by Stacey) to the Rocket City Chili Cookoff and took 2nd place in the "Anything Goes" category and won People's Choice!
Ingredients
Mango Salsa
2 mangoes, peeled and diced
Juice of 1 lime
¼ cup cilantro, chopped
pinch of salt
1 tsp cumin
Caribbean Coconut Rice:
1 Tbsp unsalted butter
1½ Tbsp fresh ginger, minced
2 cloves garlic, minced
2 (3-inch) cinnamon sticks
2 cups jasmine rice, rinsed and drained
2 (15 oz) cans light coconut milk
2 cups water
2 tsp sugar
1 tsp kosher salt
zest of 1 lime
¼ tsp white pepper
Jamaican Jerk Chili:
2 lbs boneless, skinless chicken breasts
⅓ cup jerk seasoning, divided
3 Tbsp canola oil, divided
1 red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 Tbsp fresh ginger, grated
5 garlic cloves, minced
1 scotch bonnet or habanero pepper, minced
1½ tsp all-spice
2 tsp smoked paprika
1 Tbsp cumin
1 Tbsp cinnamon
1 Tbsp chili powder
¼ cup molasses
1 tsp liquid smoke
2 (15 oz) cans fire-roasted diced tomatoes
2 cans no added salt red beans, rinsed and drained
1 cup low-sodium chicken broth
Instructions
To make the salsa: Combine ingredients in a small bowl and let sit for several hours in the fridge, allowing the flavors to marry.
To make the rice: Melt butter in saucepan over medium heat. Add ginger, garlic, and cinnamon stick, and sauté 1 minute, or until fragrant. Stir in rice, and sauté 2 minutes, or until rice grains are opaque. Add coconut milk, water, sugar, salt, lime zest, and white pepper; bring to a simmer. Stir once, cover, reduce heat to low, and simmer 15 minutes (adjust cook time according to directions on rice packaging). Fluff rice with fork, cover, and let rest 5 minutes.
To make the chili: Rub all but 2 tablespoons of jerk seasoning over surface of chicken on all sides. Heat a large pot over medium heat and add 1 tablespoon oil. Once hot, add the chicken and cook 8-10 minutes or until cooked through. Remove to a cutting board and allow to cool to touch. Dice or shred using 2 forks and set aside.
Meanwhile, heat remaining 2 tablespoons of oil in the same pot. Once hot, add onion and bell peppers. Cook until softened and beginning to brown, about 10 minutes. Add ginger, garlic, scotch bonnet/habanero, all-spice, paprika, cumin, cinnamon, and chili powder; stir continuously for 30-60 seconds. Add the molasses, liquid smoke, tomatoes, beans, and chicken broth. Bring to a simmer and cook for 20 minutes over low heat.
Add diced/shredded chicken and cook for 15 minutes longer.
To serve, place rice on bottom of bowl. Cover with chili and top with a dollop of mango salsa.
Notes
Recipe submitted by Stacey M.
Nutrition Information
Serving size: 1 cup chili over ¾ cup rice w/ mango salsa Calories: 491 Fat: 11.0 Carbohydrates: 68.3 Sugar: 15.4 Sodium: 844 Fiber: 8.0 Protein: 31.3 Cholesterol: 47.0
Recipe by Prevention RD at https://preventionrd.com/5th-annual-chili-contest-entry-2-jamaican-jerk-chili-weekly-menu/