- Rachael Ray - https://www.rachaelray.com -

Rollover Jerk Chicken with Roasted Vegetables and Pineapple

Rollover Suppers are meals from which the leftovers can be turned into a second or even a third night’s meal with entirely different flavor. Add a DVD of Johnny Depp as a pirate and you’ve got a night in the Caribbean with this recipe, plus a head start on two more nights’ meals!


Make this meal the first night, followed by Sweet and Spicy Sesame Noodles with Shredded Chicken [1] on the second night and Jerk Chicken Quesadillas with Slaw Salad [2] on the final night.

Ingredients

Preparation

Pre-heat oven to 400°F.


Place one red onion, garlic, scallions, lime juice, jalapeño peppers, red wine vinegar, orange juice, paprika, cumin, allspice, cinnamon and thyme in a food processor and pulse to combine. Turn processor on and stream in about 1/2 cup EVOO [3] to form a thick paste.


Place the chicken pieces in a roasting pan [4] and season generously with salt and pepper. Rub the paste on the chicken and roast 45 minutes.


Pile the pineapple, bell peppers and remaining red onions on a baking sheet [5], coat them in 2-3 tablespoons of EVOO and season with salt and pepper. Add the tray to the oven after chicken has been in for 15 minutes, roasting the fruit and vegetables for about 30 minutes.


Serve up half the chicken (one drummer and one piece of breast per person) and half of the roasted pineapple, peppers and onions for dinner.


Cool leftovers before you wrap and refrigerate them.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org [6].