Caribbean Spicy Chicken Bowl Recipe

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.

¹A product is considered an excellent source of protein under USDA regulations when it contains 20% or more of the Daily Reference Value for protein per RACC (Reference Amount Customarily Consumed). See 9 C.F.R 381.454

Ingredients

Yield: 1 Serving

AMOUNT	MAIN 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

Sub-Recipes Ingredients

Pineapple Salsa

Yield: 14 OZ.

AMOUNT	MAIN 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

Jamaican Jerk Glaze

Yield: 12 OZ.

AMOUNT	MAIN 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

Directions

Step 1: Preheat frying oil to 350°F.

Step 2. 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.

Step 3. 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.

Step 4: To plate, place rice at bottom of service bowl.

Step 5. Add chicken chunks, black beans, grilled mango, and pineapple salsa in their own sections, towards the edges of bowl.

Step 6. Position the plantain strips around outer rim of the bowl.

Step 7. Garnish with avocado slices and lime wedge.

Step 8. Pair with a side cup of Jamaican jerk glaze.

Step 9. Serve immediately.

Sub-Recipes Directions

Pineapple Salsa

Step 1: In a large mixing bowl, combine diced mango, bell pepper, onion, jalapeño and cilantro.

Step 2: Add lime juice, honey and salt. Gently mix until well combined.

Step 3: Cover and store in refrigerator for at least 30 minutes.

Step 4: Use as needed.

Jamacian Jerk Glaze

Step 1: In a medium saucepan, add all ingredients, stirring to combine evenly.

Step 2: Place the saucepan on stovetop over medium heat, stirring constantly until the sugar has dissolved.

Step 3: 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.

Step 4: Remove saucepan from heat and let glaze cool slightly before using. The glaze will thicken as it cools.