Recipe Caribbean Chicken over Coconut Rice (Chicken)

Required Ingredients:

• 4 (4 ounce) boneless, skinless chicken breast halves
• 3 teaspoons HERB-OX® Chicken Flavored Bouillon Granules, divided
• 1/2 teaspoon Jamaican jerk seasoning blend
• 1 cup uncooked white rice
• 1 1/2 cups water
• 1/2 cup coconut milk
• 1 teaspoon grated orange peel

Preparing/Cooking:

• Rinse chicken breasts; pat dry.
• In small bowl, combine 1 teaspoon chicken bouillon granules and jerk seasoning.
• Rub both sides of chicken breasts with seasoning mixture.
• Place chicken on rack of an uncovered grill.
• Grill directly over medium coals for 12-15 minutes or until chicken is no longer pinked and cooked through, turning once.
• Meanwhile, in saucepan, combine water, coconut milk, remaining bouillon and rice.
• Bring mixture to a boil.
• Reduce heat, cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender.
• Stir in orange peel.
• Serve chicken over rice.

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