20 Minute Garlic Parmesan Rigatoni with Chicken Sausage & Broccoli

Feb 11, 2021February 11, 20210 4
Cook with Us: Easy, Fresh and Colorful Meals
in Chicken

Prep

4 hr

Cook

45 min

Level

Easy

Rating

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Ingredients

1 large jalapeno, stemmed and roughly chopped
1 bunch scallions, chopped
2 cloves garlic, smashed with the side of a knife and peeled
1 tablespoon peeled and minced fresh ginger
2 tablespoons coconut aminos (or gluten free soy sauce)
1 tablespoon white vinegar
1 tablespoon lime juice
1 tablespoon coconut sugar
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon dried thyme leaves
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1/2 tablespoon olive oil
2 1/2 pounds chicken drumsticks, skin removed
1 cup diced mangoes (about
2 mangoes)
¼ cup finely diced red onions
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
1 tablespoon unsalted butter or coconut oil
1 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 cup brown rice
1 cup water
1 cup lite coconut milk
1/4 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
½ teaspoon grated lime zest
1 avocado, sliced, for serving

Recipe details

Servings Per Recipe
4
Calories
508kcal
Carbs
52.9g
Fat
19.7g
Protein
32.8g

Instructions

1.Make the jerk seasoning: Place the ingredients for the seasoning in a food processor or blender. Pulse for 10 seconds, until the mixture is combined but not totally smooth. Set aside ¼ cup of the marinade, then transfer the rest to a large glass or ceramic dish or resealable plastic bag. Place the ¼ cup of marinade in the fridge.
2.Marinate the chicken: Pat the drumsticks dry, season them with a pinch of salt, and add them to the dish or plastic bag with the jerk seasoning. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 4 hours or up to 24 hours.
3.Marinate the chicken: Pat the drumsticks dry, season them with a pinch of salt, and add them to the dish or plastic bag with the jerk seasoning. Mix to coat the chicken evenly, then marinate in the refrigerator for a minimum of 4 hours or up to 24 hours.
4.Combine the ingredients for the salsa in a bowl and set aside.
5.Make the Caribbean rice: In a skillet that has a lid, melt the butter over medium heat. Add the ginger and garlic and sauté until fragrant, about 1 minute.
6.Add the rice and stir until all of the rice is coated in the butter, about 1 minute, then add the water, coconut milk, salt, pepper, and lime zest. Bring to a boil over medium heat, then reduce the heat to low and cover. Cook for 40 minutes, or until the rice is fluffy. Drain off any remaining liquid.
7.While the rice is cooking, grill the chicken: Brush the hot grill grate with oil. Place the chicken on the grill and cook for 8 minutes, then flip, brush with the reserved marinade, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes, or until no pink remains in the center of the chicken.
8.To serve: Place the rice on plates, then add the chicken, mango salsa, and sliced avocado.
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