Jamaican Jerk Chicken W/ Caribbean Salsa

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs boneless skinless chicken breasts, sliced into 1/2-inch thick strips
• 32 ounces jamaican jerk sauce (or make your own!)
• 4 ripe avocados
• 1 poblano pepper
• 1 mango
• 1 papaya
• 4 kiwi fruits
• 1 lime
• 1/2 cup spiced rum
• 1 teaspoon sea salt
• 1 tablespoon paprika (i prefer szeged brand)
• 1/4 cup sour cream
• 1 (32 ounce) package yellow rice (i prefer mahatma brand)

Recipe

• 1 marinade the chicken strips in the jerk sauce for at least one hour.
• 2 peel, pit and roughly dice avocado.
• 3 peel and dice papaya, mango and kiwis.
• 4 mince the poblano pepper.
• 5 mash avocado with the juice of the whole lime,salt, paprika and sour cream to your desire (i prefer chunky but some prefer smooth).
• 6 gently fold in papaya, mango, kiwi and poblano pepper.
• 7 add spiced rum gently but thoroughly, cover airtight and chill for at least one hour, but over night is best. (here's a hint - if chilling in a sealable container, place plastic wrap directly on top of the salsa to prevent air from browning the avocado.).
• 8 bake chicken with the marinade in a glass dish covered with foil (make a few slits in foil for best results) at 300 degrees for 30 - 45 minutes making sure the chicken reaches an internal temperature of 165 degrees.
• 9 make rice per package instructions.
• 10 to plate up with beautiful presentation, spoon rice onto middle of plate, place 5 chicken strips over rice in a star formation, topped with a healthy spoonful of the salsa.