Parrot Bay Curried Coconut Chicken Bowl

Food Service Search Staff

INGREDIENTS:10 Tyson® Ready-to-Cook Tenderpressed® Breast Filets, 4 oz., (#2624), frozen

Wet Jerk Rub:
2 cups green onion, fresh, green and white part, sliced
1½ cups Anaheim chiles, stemmed, sliced
½ cup Frank’s® Original RedHot® Cayenne Pepper Sauce (#05560)
½ cup French’s® Worc® Sauce (#05308)
½ cup peanut oil
2 Tbsp. garlic, fresh, chopped
2 tsp. kosher salt
1 tsp. allspice, ground
1 tsp. ginger, dried, ground
1 tsp. black pepper, coarse-ground
1 tsp. nutmeg, ground
½ tsp. cinnamon, ground

Caribbean Black Beans and Rice:
1 Tbsp. peanut oil
4 cups red bell pepper, fresh diced
2 cups yellow onion, fresh, diced
2 Tbsp. garlic, fresh, minced
1 tsp. thyme leaves, dried
½ tsp. oregano leaves, dried
½ tsp. red pepper, ground
8 ½ cups Uncle Ben’s Infused™ Rice (#30108), Garlic & Butter Flavor, prepared according to manufacturer’s directions, warm
7 cups black beans, canned, rinsed, drained

Curried Coconut Sauce:
1 Tbsp. peanut oil
1 cup yellow onion, fresh, finely diced
12/3 cups coconut milk, unsweetened, canned
1 Tbsp. Frank’s Original RedHot® Cayenne Pepper Sauce (#05560)
1 ¼ tsp. curry powder, mild, commercially prepared
1 tsp. kosher salt
¼ cup cilantro, fresh minced
3/4 cup cashews, whole, roasted, salted
as needed, sweet potatoes, fresh, peeled, thin-shaved, deep-fried DIRECTIONS:Place chicken breasts in steam table pan. To prepare Wet Jerk Rub, combine onion, chiles, hot sauce, Worcestershire sauce, peanut oil, garlic, salt, allspice, ginger, pepper, nutmeg, and cinnamon in bowl of food processor fitted with a metal blade. Pulse until mixture is fully blended. Reserve 1 cup rub mixture for basting. Pour remaining rub mixture over chicken breasts. Cover and marinate under refrigeration for 2-4 hours.

Drain chicken and grill on preheated grill at 350°F for 4½ minutes on each side, or until chicken is no longer pink. Remove from grill. Brush chicken lightly with reserved rub. Hold warm.

To prepare Caribbean Black Beans and Rice, combine peanut oil, bell pepper, onion, garlic, thyme, oregano and pepper in skillet and saute until tender crisp. Add rice and beans to vegetable mixture. Toss to blend. Hold warm.

To prepare Curried Coconut Sauce, saute onion in oil. Add coconut milk, hot sauce, curry and salt. Stir to blend. Simmer until fully heated. Hold warm.

To assemble single serving, portion 2 cups rice and bean mixture in large shallow bowl. Diagonal-slice 1 chicken breast and fan over rice and bean mixture. Drizzle 3 Tbsp. sauce around outer edge of bowl. Sprinkle 1 tsp. cilantro and 1 Tbsp. cashews over sauce. Garnish chicken with deep-fried sweet potato ribbons. SERVINGS:10 servings From: PHOTO CREDIT:Photo Credit: