Jerk Chicken and Potatoes

This meal is full of chicken, beans and potatoes, but honestly I have mad it several times without the chicken and it is still good, filling and even easier on my budget.

  • 1 ¼ teaspoons Salt
  • ½ teaspoon Pumpkin Pie Spice
  • ¾ teaspoon Allspice
  • ¾ teaspoon Thyme
  • ¼ teaspoon Crushed Red Pepper
  • 12 ounces Canned Chicken, drained
  • 1 Tablespoon Canola Oil
  • 15 ounces Canned Black Beans, drained and rinsed
  • 1 cup Dehydrated Sweet Potato Dices
  • ¼ cup Honey
  • ¼ cup Lime Juice
  • 2 teaspoons Cornstarch
  • 2 Tablespoons Freeze Dried Green Onion
Bring a pot of water to a boil. Add Sweet Potatoes, cook 10-15 minutes or until soft. Drain and set aside.

Place Green Onions in a small bowl. Cover with water to hydrate completely. Drain and set aside.

Meanwhile, heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix Salt, Pumpkin Pie Spice, Allspice,Thyme and Red Pepper. Add Chicken, toss to coat.

In baking dish, layer Beans and Sweet Potato. Top with Chicken. In small sauce pan, mix honey, lime juice and cornstarch. Heat to boiling, stirring constantly. Pour over Chicken in baking dish.

Bake 35 to 45 minutes or until sweet potatoes are fork tender. Sprinkle with green onions.

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