Jamaican jerk chicken breasts

I’ve been a fan of using Jamaican jerk seasoning in my cooking ever since I found a recipe for the stuff in a local paper. I used the seasoning on chicken and pork all the time, I loved it so much. Sadly, I lost the recipe. Finally found a decent replacement and came up with this jerk chicken and rice dish. Don’t be afraid of the huge ingredient list, the first half is the Jerk seasoning which you can set aside for use in other dishes. 

Ingredients

2 tsp allspice
2 tsp minced fresh thyme
3 tsp packed brown sugar
1 tsp cinnamon1 tsp paprika
2 tsp grated nutmeg
2 tsp ground ginger
2 tsp cayenne pepper
1 tsp ground thyme
1.5 tsp ground habanero chile pepper
1.5 tsp salt1.5 tsp ground black pepper
2 Tbsp canola or other vegetable oil
4 Boneless, Skinless chicken breast halves
1 lb mushrooms, sliced
1 onion, chopped fine
2 tomatoes, finely chopped
1 red bell pepper, cut into strips
1 tbsp Dijon mustard
1.5 cups chicken or vegetable broth

Directions

1) Combine all the seasoning ingredients in a bowl and stir well to combine. Be careful, this is a spicy mixture. If you want to cut back on the spiciness, cut back on the habanero chile, eliminating it entirely if desired. Store in an airtight container

2) Put canola oil in a frying pan and heat over medium high heat. Take 3 Tbsp of the Jerk seasoning mix and rub it into the chicken breasts on all sides. When the oil is hot, saute the chicken until golden brown on all sides

3) Remove chicken to a plate and reduce heat to medium. Add mushrooms, and saute until golden brown. Add onion, tomatoes, and red bell pepper. Continue cooking until vegetables have softened, about 5 minutes.

4) Add Dijon mustard and chicken broth, stirring well to combine. Raise heat to high and bring to the boil. Reduce heat to medium, return chicken to the pan and simmer covered, for 20 minutes or until chicken is cooked through. 

5) Remove from heat and serve over rice with some green beans.

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