This Labor Day weekend, use the last of those deliciously ripe, juicy summer peaches by pairing them with jerk chicken on skewers for a fuss-free meal with family & friends that goes way beyond grilled chicken!
According to Hello Fresh, “The recipe takes skewers to whole new level by adding peach slices to a Jamaican-inspired dish. Tender chicken and curried rice round out this sweet and savory recipe to remember.”
Jerk Chicken and Peach Skewers with Curried Rice Pilaf
Ingredients (for 2 people)
Chicken Breasts 12 oz
Basmati Rice 1/2 Cup
Snap Peas 4 oz
Red Onion 1
Jerk Seasoning 1 T
Curry Powder 1/2 t
Chicken Stock Concentrate 1
Oil* 2 t
1 Prep: Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. If you want to use the grill, fire it up to high. Soak the skewers in water. Halve, peel, and finely dice half the onion. Cut the other half into 1-inch cubes for the skewers. Trim and cut the snap peas into ½-inch pieces. Halve, pit, and slice the peach into wedges. Cut the chicken into 1-inch pieces.
2 Make the pilaf: Heat a drizzle of oil in a medium pot over medium heat. Add the diced onion and cook, tossing, for 3-4 minutes, until softened. Add the rice and ½ teaspoon curry powder. Toss to combine. Add 1 cup water and the chicken stock concentrate. Bring to a boil. Cover and reduce to a simmer for about 15 minutes, until it is tender. During the last 5 minutes of cooking, stir the snap peas into the rice. Season with salt and pepper.
3 Marinate the chicken: Toss the chicken in a medium bowl with the jerk seasoning, peaches, onion cubes, and a drizzle of oil. Season generously with salt and pepper.
4 Broil the skewers: Thread the chicken, onion, and peach wedges onto the skewers, alternating between each. Place onto a foil-lined baking sheet. Broil 10-12 minutes, turning once, until cooked through and lightly charred. You can also cook the skewers on the grill.
5 Finish and serve: Cut the lemon into wedges. Serve the jerk chicken skewers on a bed of curried rice pilaf. Squeeze over a lemon wedge and enjoy!
*Recipe and image courtesy of Hello Fresh.*