Review: Caribbean Chicken with Black Beans, Sweet Potato and Lime - EW Winter 04

[Grace]

WOW!! This is definitely a WOW recipe! (At least for me!). I might be behind the times in that I know there have been other recipes similar to this posted on the board, but I never tried them. But I did try this one, and it's fabulous. SOOO much flavor. I will make this a couple times a month from now on. And it's easy, and so healthy too. The only changes I made were to "scalloppine" the chicken breasts (cut them horizonatally to make them thinner, and then I pounded them fairly thin), and cooked them in a separate pan, rather than broil or grill the breasts - they cook faster and are less rubbery that way - and I'd do it that way again, unless it's summer and I can throw them on the charcoal grill. I also used two sweet potatoes just because I already had them in the house and wanted to use them up. I used the yogurt and cilantro as garnishes (not the pickapeppa sauce or the mango chutney) and I thought the yogurt was particularly great with this dish. YUM YUM YUM YUM YUM YUM...... Oh, and lastly, I found the Caribbean jerk seasoning mix in the grocery store - it's made by McCormick, and it's great. I'm a Penzey's girl, and usually turn my nose up at grocery store spices, but this blend is GREAT, and is so flavorful, and it really seems super fresh - not what you usually get from grocery store spices. I highly recommend searching for this particular blend.

For those of you who don't subscribe to Eating Well, here's the recipe:

Caribbean Chicken with Black Beans, Sweet Potato & Lime
Eating Well - Winter 2004

A prepared spice blend like jerk seasoning makes an appealing crust on the chicken breasts and adds complex flavor to the black bean-sweet potato ragout. (Adapted from Cooking the RealAge Way). My note - I may have to check this cookbook out!! :D

2 tsp. canola oil or olive oil
1 medium white onion, chopped (I used yellow onion)
1 medium sweet potato, unpeeled, cut into 1/2-inch chunks (I used 2 sweet potatoes and peeled them - my peels had lots of eyes and other yucky things)
4 tsp. Caribbean jerk seasoning OR blackened seasoning mix, divided
1 cup reduced-sodium chicken broth
2 bay leaves OR 1/2 tsp. Old Bay seasoning (I used Old Bay)
4 boneless, skinless chicken breast halves (1-1/4 pounds total)
1 lime
1 15-1/2 oz. can black beans, rinsed
1/4 tsp. salt, or to taste
Picapeppa Sauce, mango chutney, plain yogurt, chopped cilantro for garnishes (optional)

1. Heat a large deep skillet over medium-high heat. add oil, then onion. Cook for 5 minutes, stirring frequently. Stir in sweet potato. Sprinkle 2 tsps seasoning mix over the vegetables; cook for 1 minute. Add broth and bay leaves (or Old Bay), if using; simmer, stirring occasionally for 10 minutes.

2. Meanwhile, preheat broiler. Sprinkle the remaining 2 tsp. seasoning mix over chicken; coat chicken with cooking spray. Broil 4 to 5 inches from heat source until the chicken is just cooked through, 4 to 5 minutes per side. (Alternatively, cook in a ridged grill pan over medium heat or grill over medium coals.)

3. Grate enough lime zest to measure 1/2 tsp.; cut lime into quarters (I skipped this and just squeezed a big squeeze of lime into the whole dish when it was done). Stir zest, black beans and salt into the sweet potato mixture. Continue cooking for 4 to 5 minutes, or until the sweet potato is tender. If bay leaves have been used, discard them. Transfer the sweet potato-bean mixture to 4 plates; top with chicken and swerve with lime wedges. Garnish as desired.

Makes 4 servings.

Per serving: 261 calories; 4g total fat; 67 mg cholesterol; 27g carbohydrate; 32 g protein; 7g fiber; 657 mg sodium

[Jeanne G]

Grace,
This sounds wonderful! Thank you for sharing! I love the combination and will definitely try this!
Thanks again!
:) Jeanne

[dlaboriel]

Thanks, Grace. This is a "must try" for me. Will let you know how it comes our for me.

[Jazzmatazz49]

Grace, how do you think this would work with boneless thighs? I don't like the rubbery texture I sometimes get with breasts, as you mentioned. Pickapeppa sauce is a big deal in Louisiana, and it's rare to find a recipe that calls for it. We always put it on top of chili, or pour it over cream cheese for an emergency party item.

[Chefzhat]

Thank you Grace! This sounds wonderful!

I really should subscribe to EW. I wonder if they have annuals, like CL offers?

[Molli526]

Originally posted by Chefzhat
Thank you Grace! This sounds wonderful!

I really should subscribe to EW. I wonder if they have annuals, like CL offers?

Shannon mentioned she got the EW 2003 annual for Christmas.

I see they finally changed their subscription rates. At least now you get a deal for multiple years.

Easting Well Subscriptions (https://www.kable.com/pub/etgw/newsubs.asp)

[Molli526]

Debie-

They do sell annuals. Here is the link (http://www.eatingwell.com/products/annual_hardbound/annual_hardbound.htm) $22.95

[Grace]

Jazz, I do think it would work with thighs, but I think you should try the scalloppine method for the breasts once - I think you'll be a convert!! You'll never have rubbery or tough or stringy or dry chicken breasts again!

I can't wait to eat my leftovers....:D

[Jazzmatazz49]

Thanks, Grace, I will scallopine the breasts! I have pounded them thin, but never cut them first. I would assume this is easier if they are partially frozen? I may try this tonight.

[greysangel]

Grace - this looks fabulous ...I just love the black bean/sweet potato combination so I'll be making this for sure :D

J

[Terrytx]

That was one I dog-earred when I first got the nre issue-I'm glad it turned out so good. I will do that one soon.

[Mimeea]

I ordered the annual 2 1/2 weeks ago, and it still hasn't come in. I might e-mail them about it, but then again, it might arrive today!

BTW- do you think Penzey's jerk seasoning would work in place of the Carribean one?

[Terrytx]

Penzeys jerk seasoning is what I plan to use.

[Chefzhat]

Thanks for the links, Miss Molli! I'm off to view them now!

Debie

[Mimeea]

:) Imagine that, my annual did come in today. The nice thing about it, too, unlike the CL annuals, the EW one contains the articles and original format of each issue. I'm glad it's a hardcover, because I know it will be getting a lot of wear!

[SueK]

Grace- thanks for posting the recipe and the great review. I'll have to put this on the "to try" list and make it soon.

[Valerie226]

I didn't like the last jerk seasoning I bought. It was mainly salt. anyone know where I could find a recipe for making my own?

edited to say I should have searched first. found a jerk marinade that sounds great.

[greysangel]

Jerk Chicken (food and wine/CLBB Jen)
8 servings

For maximum flavor, let chicken marinate overnight.

1 medium onion, coarsely chopped
3 medium scallion, coarsely chopped
2 Scotch bonnet chiles, coarsely chopped
2 garlic cloves, chopped
1 tbs five-spice powder
1 tbs allspice berries, coarsely ground
1 tbs coarsely ground pepper
1 tsp dried thyme, crumbled
1 tsp freshly grated nutmeg
1 tsp salt
1/2 c soy sauce
1 tbs vegetable oil
2 3 1/2 to 4 pound chickens, quartered

1. In a food processor or blender, combine the onion, scallions, chiles, garlic, 5-spice powder, allspice, pepper,
thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the liquid in a steady stream. Pour
the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refridgerate overnight. Bring
the chicken to room temperature before proceeding.

2. Light a grill. Grill the chicken over a moderately high fire, turning occasionally, until well browned and cooked
through (cover the grill for a smokier flavor). Transfer chicken to a platter and serve.


Notes:
I didn't coarsely chop anything. I just chunked the veggies into halves or quarters. No Scotch bonnets, so I used
habeneros (did not seed and de-membrane becuase we like lots of heat). Only had fine ground allspice, so used
scant 2 tsp of that instead of a whole tbs coarse. Used dark Japanese soy sauce because we're moving and that
was the last kind we had in the house that I needed to get rid of. Also, I used 2 lbs of boneless, skinless breasts
with the full amt of marinade, and threw them in a ziplock bag overnight to marinate.

This was the best chicken recipe I've ever had. May make it again next week.

[Lynn B]

Hi Grace,

THANKS for the review! This recipe caught my eye in the magazine (yes, at least I DID notice it! :D You know how I get Recipe Blindness! :cool: ) And since I have everything I need for it in the house already, it's going on the Weekly Menu. Yum, yum! And THANKS AGAIN!

xoxoxo
Lynn

[Lynn B]

Just realized that the only Jerk seasoning I have in the house is a glass jar of "Aunt May's Caribbean Jerk Seasoning", actually brought back from the Caribbean last time we were there.

It's a thick, paste-type consistency... would this work? If not, no biggie, I can probably find the McCormicks locally. But I'd like to use what I already have, if possible. Whatd'ya think?! :)

Lynn

[Jazzmatazz49]

This really is a wow dish! I just made it, and it was a recipe that is spicy and flavorful enough even for us Louisiana folks. Usually we have to kick it up a notch for our regional taste. I used the McCormick's jerk seasoning and it was really good. There is no salt in the seasoning, and I had to add salt to the chicken after cooking. I followed the advice of Grace and made the chicken very, very thin. I used a couple of fresh bay leaves in mine instead of the Old Bay. I'll bet the leftovers will be even better.

[Jeanne G]

I just made this last night for a New Year's dinner. Everyone loved it! I marinaded the chicken in the "rub" and then grilled it ahead of time and warmed it before serving instead of cooking it under the broiler. I also added a bit of red pepper flakes to the potato bean mixture and it added the perfect amount of heat. I also took the recipe's suggestion of chutney and topped it with a little bit of (hot) tomato chutney and sprinkled it with cilantro to serve! Beautiful and delicious! Last, I served this with my Jamaican Rice & Peas and a spinach salad to complete the meal.

I will definitely make this again!!!

[kima]

I think this must be a great recipe if made properly!:) The beans and sweet potato mixture was delicious.
My big mistake was to use a Jamaican Jerk seasoning paste instead of the Caribbean spice mix. I searched high and low and could not find anything even close in our stores. In desperation I picked up this bottled stuff (oh and it was called GRACE's Jamaican Jerk Paste- so it must be good right?:D Wrong! I coated the chicken with 2 tsp of this stuff and let it marinate for one hour. I also added a tiny amount to the sweet potato part. When I dropped the chicken in the griddle pan I was overwhelmed by the power of the sauce. I was literally choking! It is freezing here but I had to open the windows. My DH came into the room and we were both coughing, our eyes were running...it was not fun.:( I tried to scrape as much of the paste off as I could but still found the chicken overwhelmingly spicy. Ron tolerated the heat better than I did. I also forgot Grace's tip about pounding the breasts but thy weren't rubbery.

I know this is a great dish and I will make it again- but I will find the right seasning mix first!

[SueK]

I had something else planned for tonight, but for some reason I could not get this recipe out of my mind. I made it for dinner and it was excellent! We gobbled it up and there were not many leftovers.

I could not find the Caribbean Seasoning, but bought McCormick's Jerk Seasoning instead and it tasted great. I also used 2 huge sweet potatoes and they had to cook a bit longer than the recipe called for, but it still was an extremely tasty and pretty quick dinner.

Will definitely be a repeater here!!

[newcook]

I made it for supper tonight, and it was Yummy. I used Penzey's jerk chicken and bay leaves and used all of the garnishes (Louisiana hot sauce instead of Picappepa). And it has so many healthy things in it.

It is a definite repeater for me.

Daniele

[kwormann]

I cant wait to try it. It is on my menu for Sat. night:)

[Lynn B]

Made this for dinner tonight... yum, yum! Grace is right, e definite repeater!!!! :)

I served it with a rice dish I found on the Internet. Very easy and very yum!

CALYPSO RICE
1 1/2 c chicken broth
1/2 c pineapple juice
1 cup uncooked rice (I used brown short grain rice)
1 medium onion, chopped
1/2 each: red and green bell pepper, chopped
1/2 tsp turmeric
1/2 tsp salt
1/8 tsp fresh ground black pepper
1/4 c chopped fresh parsley

In medium saucepan, bring broth and juice to boil over high heat. Stir in remaining ingredients (except parsley). Reduce heat to low and cook (covered) 20 minutes (or until rice is tender -- brown rice took almost an hour). Remove from heat, let stand until all liquid is absorbed. Fluff with a fork, and serve with parsley sprinkled on top. (I forgot to do this - but I would have used cilantro, anyway, and I think it would have been very good!)

Lynn :)

[kima]

I definately want to try this again with the right seasonings.:)

[kwormann]

Add another WOWW-EEEEEE to this thread! To look at it, it wouldnt be a visual I would choose...HOWEVER, it has the flavors I LOVE! I used Creole seasoning instead of jerk. I added the pickapeppa and some soure cream. With it we had grilled zucchini with more creole seasonings.

YUMMMMM!!!!!

[Kismet]

I, too, will add a huge thumbs up for this dish! I used Penzey's Jerk Pork seasoning and bay leaves - great flavors! The only trouble I had was getting my sweet potatoes cooked through. Next time I would cut them a bit smaller, or perhaps cook part of the time with the lid on.

I think the beans and sweet potatoes with seasoning would also make a great side dish to serve with a variety of grilled meats/seafood. What a versatile and yummy dish!

[Frolickin]

We just finished this dish. Yes, we liked it!

I am not a fan of sweet potatoes. Nevertheless, I really enjoyed the potato, onion, and beans. We used McCormick's jerk seasoning (all we could find at the regular store). My wife, not a huge fan of spices, commented how flavorful it was.

I look forward to the one chicken breast that is left over for lunch tomorrow.

Thank you for sharing this. It was a treat.

Fro.

[greysangel]

YUMMY! This was a wow for DH and I as well...delicious and easy is also a huge plus. Fantastic flavor for very little work. I did sub pork tenderloin for the chicken and it was fabulous.

JeAnne

[swquilts]

I really liked this!! I had to make my own jerk seasoning since it's no where to be found in my area. I got the recipe from a Steven Raichlen book. DH reserved judgement...he's not crazy about sweet potatoes unless they are grilled. We did grill the chicken and it was very moist and tender with a good kick to it! We're both taking leftovers, but DH got less and added some tamales to his box. :)

[jjf]

susan - would you mind posting the jerk recipe from the steven raichlen book you used. i've been looking for a jerk seasoning that is not loaded with salt and have not found one yet. i have everything i need to make this recipe except the jerk seasoning. thanks in advance.

jen

[swquilts]

Well, it does have a good amount of salt in it, but here goes:

Jamaican Jolt

2/3 c packed brown sugar
1/2 c coarse salt
1/4 c freeze dried chives
2 TB fresh ground pepper
2 TB garlic powder
2 TB onion powder
1 to 4 tsp Scotch bonnet pepper powder (I used 2 tsp cayenne)
1 TB dried thyme
2 tsp ground allspice
2 tsp ground coriander
1 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves (next time I will back this down to 1/4 tsp, we’re not raving clove fans)
1/2 tsp ground nutmeg

Combine all ingredients in a bowl and whisk to blend. Store in an airtight glass container. Rub will keep for several months.

Makes about 2 ¼ cups

From: Sauces, Rubs and Marinades by Steven Raichlen

[jjf]

thanks so much susan - i'll play with it to cut the salt down a little. can't wait to try it out - thanks again!

jen

[kima]

I was so excited when Grace's spice package arrived that I ran out and got the ingredients for this dish.:) We had it tonight and all I can say is this is one of the best things i have cooked in awhile. The seasoning was perfect- totally different from the very overpowering mixture I used the first time around. My DH gave this a ten out of ten and said he can't wait for the leftovers for lunch tomorrow.

Thanks again for the recipe and the secret ingredient Grace!:)

( that would be love!!!!:D :D :D )

[Grace]

How did I miss this?!! Oh Yay, Maureen! I'm so glad you tried it again, and I'm glad you enjoyed it as much as we do! We're actually having it AGAIN for dinner tonight! :rolleyes: :o :D But you are right that I sent love in the package to you along with the spices! :D :D :D XXOO Let me know if you ever run out of that stuff and need more....;)

[Vicanddi]

I just got EW for the first time. I lOVE this magazine, so full of nutritional info! Anyway, the picture of this dish is amazing, and with all the positive feedback, I just can't wait to make it. Will have to run out and get jerk seasoning, though! (or make my own using Susan's recipe) I've learned from Maureen not to try a sub! :D

[swquilts]

BTW...leftovers of this were even better than the first time! :D

[gobluem82]

Like any of you really needed yet ANOTHER rave review of this recipe, but I had to chime in. I made this last night, and DH's quote was "awesome". Even my kids liked it (I was very light on the jerk seasoning for their chicken). It was very pretty and would be even more so with a sprinkle of chopped parsley or cilantro. We all agreed that the sweet potato/bean mixture would also be great on its own, in wraps, etc. Thanks, Grace, for posting it!

[Rottlover]

I'm making this tonight, so I shall return tomorrow with what I hope to be another "wow" for this dish.

[Chelle D]

Thanks for the recipe, sounds WONDERFUL and I will try it soon. Here is another recipe for a "jerk" blend I have that is very simple.

Jerk Seasoning
Source - FOOD, by Martha Stewart

2 1/2 teaspoons thyme
1/2 teaspoon coarse salt
1 1/2 teaspoons sugar
1/2 teaspoon cayenne pepper
3/4 teaspoon allspice
1/2 teaspoon pepper

[Rottlover]

Okay, I agree this was very good. The flavors worked really well together and it was a very pretty dish. I served it with yogurt and cilantro and pita bread.

I don't know if it is something I would make again only because it was not an "us" kind of meal. I don't know if that makes any sense at all, but perhaps some of you might know what I mean. Much like when I see an outfit that I really like in and of itself, but would never buy it because its not "me." This meal was sort of like that - although I did like it, it just wasn't "us."

Okay...you guys now think I'm crazy. :p

[RebeccaT]

I made this last night, and it was really good! Not a "wow" for us, but very good all the same. I really liked the sweet potato/black bean combo (in fact, it was my lunch today sans chicken!) but the chicken just tasted like broiled chicken with spices on it. Which is exactly what it was. :p I think if I make it again, I will marinate the chicken in some garlic and lime juice, and then sprinkle it with the jerk seasoning and grill. I think that would give the chicken the "oomph" it needed for us.

It was good though. I was able to get DH to eat sweet potatoes, which is no small feat! He usually only likes them in pie. :rolleyes:

Thanks for bringing it to my attention, Grace! I might have skipped it otherwise!

[TLee4]

Originally posted by RebeccaT
I really liked the sweet potato/black bean combo (in fact, it was my lunch today sans chicken!) but the chicken just tasted like broiled chicken with spices on it. Which is exactly what it was. :p

This is exactly how I felt about this recipe!! :)

[AmyO26]

I made just the sweet potato and black bean part the other evening to pack for lunches this week...it is very tasty. I had a feeling that DH wouldn' like the combo (he is picky about vegetables), so I didn't bother to make the whole recipe.
Amy

[sweetpea]

I must begin by admitting something....i don't like jerk flavors...not at all, not homemade marinades, not storebought sauces, none of it..i tried i really did! So i was very very unsure about making this with the caribbean jerk seasoning (i found the McCormick's--thanks for recommending this!)...but i did it! I thought the entired dish was FANTASTIC! even DH commented on the yummy combo of sweet potatoes/black beans, but i did add extra jerk seasoning to mine as i was eating it! I broke out my cast-iron grill pan and it did a great job with the chicken. I didn't pound my chicken breasts just took my sharp knife and made some slash marks on both sides to rub the seasoning into--worked great! ( i did that because i made this for my clients--i'm a personal chef/dietitian--and forgot to take something to pound my chicken with and thought of this at their house!) SO..point of the story is even if you don't like jerk, haven't liked it in past and don't intend to like it...TRY THIS!!! YOU'LL LOVE IT!

[karen w]

Sweetpea,
DH and I are also not fond of "jerk" seasoned foods, and we loved this recipe, too. Must be something about the whole combination that makes it so good. Although as others have said, the sweet potato and bean mixture is worth making all by itself!

Karen

[cher48603]

Originally posted by karen w
Sweetpea,
DH and I are also not fond of "jerk" seasoned foods, and we loved this recipe, too. Must be something about the whole combination that makes it so good. Although as others have said, the sweet potato and bean mixture is worth making all by itself!

Karen
We "third" that sentiment. DB came for dinner tonight. All 3 of us thought this was great. The McCormick seasoning is sooo good.
I was naughty a few minutes ago and had a spoonful of the leftover beans. WOW!! Even better now than they were at dinner time.

[Buechner]

I am thinking of making this for my parents. However, my mom does not like food that is too spicy. I would use the Penzey's jerk seasoning since I can stop at the store on the way home from work. Did anyone make this with the Penzey's seasoning, and if so, how "hot" was it?

Jenny

[Kuvy]

Ok, jumping on the bandwagon and adding this to next week's menu.

JeAnne - just confused by why you posted the recipe for Jerk Chicken (food and wine/CLBB Jen) ? Also, the notes on that post say "this is the best chicken I have ever had" - is that your opinion or someone else's? And tell me if I'm wrong that that is in reference to the recipe for Jerk Chicken (food and wine/CLBB Jen) and not the EW Caribbean Chicken with Black Beans, etc.

Thanks!

[browneye]

YUMMY YUMMY!

I made this last night for dinner and my dh and I both loved it. I was so impressed with the simplicity of the recipe, yet the complexity of flavors that it yielded. This is going into regular rotation, and we also are looking forward to grilling the chicken when the rain subsides! I also think this would be excellent with pork tenderloin and maybe even a firm grilled fish such as swordfish or even mahi-mahi.

I used Spice Islands brand Jamaican Jerk seasoning, which does have salt in it but I didn't find it overwhelmingly salty or anything, although I omitted that last bit of salt added at the end.
It was perfect...oh and we tried Pickapeppa sauce for the first time. YUM! Love that stuff, can't wait to eat it on other foods.

:D

[kristalsnow7]

Another thumbs up here, too. We put some mango chutney on top of the chicken and it was delicious. Also sprinkled some chopped scallions over everything. This came together very quickly, so will probably be a repeater!

[newcook]

I made the Jerk Chicken (food and wine/CLBB Jen) posted again above by JeAnne. YUM, Yum, Yum. That was so good. I made it using 2 pounds of boneless skinless chicken thighs and all of the marinade as was recommended here somewhere and cooked it under the broiler using the same instructions as the chicken in the Caribean chicken recipe above.

This is so good!

Daniele

[BethR]

I was in the mood for fish so I did the recipe with Tilapia instead of chicken and I thought it was delicious. I really love this combination of flavors -- sweet potatoes, black beans and lime are some of my very favorite foods! DH gave it only a 6.5/10, but he's not into sweet potatoes. I couldn't find the McCormick jerk seasoning, but I'm still looking for it. The Spice Islands jerk seasoning seemed fine, but not WOW.

Beth :)

[stefania4]

Holy cow, was this ever good! Better still, it's SO healthful and easy enough to do on a weeknight.

I used this jerk seasoning recipe (in my DayQuil stupor I just went to google and typed "jerk seasoning" and came across it) -

1 Tablespoon Onion flakes
2 Teaspoons Ground thyme
1 Teaspoon Ground allspice
1/4 Teaspoon Ground cinnamon
1 Teaspoon Black Pepper, Table Grind
1 Teaspoon Cayenne pepper
1 Tablespoon Onion powder
2 Teaspoons Salt
1/4 Teaspoon Ground nutmeg
2 Teaspoons Sugar
2 Teaspoons Chives, Freeze-Dried


Mix together all the ingredients.
Store leftovers in a tightly closed glass jar.
It will keep its pungency for over a month.

[Lynn B]

This thread always reminds me of those wonderful burritos from Moosewood. So for anyone who may not know (or remember!) this recipe, and who loves the flavor combo of sweet potatoes and black beans, here goes!

Sweet Potato And Black Bean Burritos

5 cups pleeled cubed sweet potatoes
1/2 t salt
2 t canola or other vegetable oil
3 1/2 cups diced onions
4 large garlic cloves, minced or pressed
1 T minced fresh geen chile
4 t ground cumin
4 t ground coriander
4 1/2 cups cooked black beans (3 - 15oz cans, drained)
2/3 cup lightly packed cilantro leaves
2 T fresh lemon juice
1 t salt
8 eight inch flour tortillas
Fresh Tomato Salsa

Preheat the oven to 350.

Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onion, garlic, and chile. Cover and cook on med-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from heat and set aside.

In a food processor, combine the black beans, cilantro, lemon juice, salt and cooked sweet potatoes and puree until smooth. (see note) Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes , until piping hot. Serve topped with salsa.

NOTE You can also mash the ingredients in a large bowl by hand using a potato masher. The result will be a less smooth but nicely textured filling.

Per 20 oz serving: 572 calories,, 19.6g protein, 6.1 g fat, 113.7 g carbs, .5 g saturated fatty acids, 1.6 g polyunsaturated fatty acids, 5 g monounsaturated fatty acids, 0 cholesterol, 1401 mg sodium, 7.5 g fiber.

From: Moosewood Low Fat Favorites.

[Mimeea]

Lynn, thanks for reminding me of that wonderful recipe! I made it a few months ago and will have to make it again.

BTW, I'm making the Carribean chicken w/ black beans and sweet potatoes tonight! I have high hopes and will be using Penzey's jerk chicken seasoning. :)

[catharine]

I made this for guests on Saturday, and everyone was really pleased. Personally, I am not much of a chicken fan, and I wasn’t nuts about the dish, but DH was wowed and the guests asked for the recipe. I made it look really pretty by putting the chicken breast on top of the bean/potato mixture, sprinkling dried cilantro around the plate, and placing two thinly-sliced pieces of lime on each piece of chicken.

I didn’t really go for the sour cream with it, but I loved the piccapepa sauce (mostly I just love saying piccapepa) with it. It was like a spicy, sweet A-1 and I thought it really made the dish. DH, however, loved the mango chutney with it. I was glad I had the options since everyone liked something different. One of my guests mixed the piccapepa with the sour cream, and liked that best.

For dessert I made the coconut-lime banana bread. Good, but not as good as the Jamaican. All in all a successful meal.

[Vicanddi]

Made this tonight, and DH loved the chicken. Couldn't really get him to try the sweet potato/bean part of the dish, though, other than a few bites. (He's my picky baby :D ) He wants me to try grilling the chicken next time, maybe in the summer. I loved the sweet potato/bean mixture; very yummy, and very different from what we normally cook/eat. Overall, great recipe!

BTW...I found McCormick's Caribbean Jerk Seasoning at the local grocery store without a problem and that is what I used. Good flavor!

[Linda in MO]

Originally posted by Buechner
I am thinking of making this for my parents. However, my mom does not like food that is too spicy. I would use the Penzey's jerk seasoning since I can stop at the store on the way home from work. Did anyone make this with the Penzey's seasoning, and if so, how "hot" was it?

Jenny
Ditto. How hot is this dish? Is the McCormick's Caribbean Jerk Seasoning very spicy/hot?

[Kuvy]

I just had this for lunch.

I didn't think it was hot at all - in fact, I tried it without any hot sauce first and found it a little on the bland side. I couldn't find pickapeppa sauce ( :( ) but since I have about 5 kinds of hot sauce I decided to make do! I ended up using SEVERAL SHAKES from a bottle of "Louisiana Hot Sauce" which made me smile with the catchphrase "One drop will do!"

I found McCormick's Caribbean seasoning (as was strongly suggested) in the spice aisle, but NOT with the other spices - instead, down below with the salts and other spice MIXES.
I also needed to add salt and we are not typically salt-adding types.

I cut my chicken in half horizontally as suggested and pounded it in a ziplock bag with a meat mallet. I cooked it in my George Foreman grill.

Anyway this was yummy. Perhaps a TOUCH dry but a dollop of "ff" sour cream helped with that.

[Vicanddi]

It's a tad spicy, but not too hot for either DH or I....and we are kinda on the wimpy sides :D :D I think it should be okay for your mom, you can always use just a little less of the seasoning, if you're worried.

[Mimeea]

Originally posted by Buechner
I am thinking of making this for my parents. However, my mom does not like food that is too spicy. I would use the Penzey's jerk seasoning since I can stop at the store on the way home from work. Did anyone make this with the Penzey's seasoning, and if so, how "hot" was it?

Jenny

IMHO, I thought Penzey's Jerk chicken seasoning was almost a little too mild. I was tempted actually to add a bit of cayenne to it, but then again, I like my food spicy! :D I think it will be just fine, and you can always add less seasoning, if you want.

[Jazzmatazz49]

Anything I cook on a GF grill is dry, so maybe try another method next time? When I made this, it wasn't dry at all, but I cooked the chicken for a short time in the oven. If you use enough of the McCormick's jerk seasoning, it is pretty hot. I used the jerk seasoning marinade recipe on the McCormick's bottle to make a similar recipe, and the marinade went in the skillet with the chicken. Honey, that stuff was HOT, and I'm a cajun who likes it hot! This recipe with sweet potatoes and black beans didn't really call for much of the jerk seasoning.

[PoppyJ]

Yummy! All my DH could say last night as he was eating this was "yummy...oh my gawd...this is sooo good!"

Easy to put together and very tasty. I flated the chicken a little and cooked it on the grill pan. It was perfect. This will be repeated often in our house. Thanks for posting.

[Love to Run]

We absolutely loved this! Since I didn't have any chicken breasts I used tenders and sauteed them. The good thing about that was I didn't have to pound them and they cooked so quickly. Super easy and nutritious. I served it with non-fat yogurt and cilantro and we didn't have much left over.

Carole

[linsleyd]

I made this last night for DH and I and though I had a few misgivings at first (it's definetly not a meal we would normally make) - it was really good! We love hot, spicy foods so we liberally doused everything with the seasoning and it turned out really good! We served it with white rice. I have the leftovers for lunch today and I'm actually excited by my lunch for once. Definetly one to make again in the summer when I can grill!

[EmilyK]

I'm planning on making this for guests Friday night. Does anybody have any ideas of side dishes for vegetables that would go well with this meal? I don't have many Caribbean-type dishes in my repertoire! :) We like spicy, but not so hot that you can't stand to eat it... any ideas??

Thanks!!
Emily

[CindyWeightWatcher]

Just bringing this up again to say I made it with a minor
modification. I doubled the chicken broth. I thought
the recipe was excellent but a few shortcuts could be
added in to make it a little easier. The chicken breasts
could be cooked in the same pan as the bean mixture if
they were cooked first. The recipe was excellent.

[Lauren]

I made this tonight. Dh's cousin and her DH came for dinner. It was very good, but I'm such a ditz that I totally forgot the toppings.

I grilled the chicken, cut it in slices and mixed it with the bean/sweet potato mixture. When it was time to be served, I forgot the sour cream and pineapple salsa I had bought. :rolleyes:

We have leftovers for tomorrow night!:D

[sunberst]

Coming in with another review...

Easy to throw together & taste-terrific!

I also peeled my sweet potato.

It looked beautiful. Nice presentation.

EmilyK- I feel that the black beans & sweet potato mixture that is in the recipe elimiates the need for an additional veggie dish. I would just serve it with your favorite rice & a salad.

[bobmark226]

While the black beans were out last night, I also made this for the first time, not even realizing its popularity here, but just having bought the Winter issue.

I can only add a very positive thumbs up to those preceding, but thought it would be a good idea to bump it up for all the new posters who've never seen what is apparently a CL BB favorite, and deservedly so!

BOB

[Molli526]

I made this earlier in the week. DH and I both gave it a big thumbs up!

[Leebot]

I was in the mood for Caribbean tonight, so tried this dish. Thanks for the recommendation and all the testimonials!

My DH and I both loved this one and agree that it's a "keeper." I found a Jamaican jerk spice blend in the supermarket that was very yummy. Normally I am a lightweight when it comes to spicy foods, but while this had a kick to it, it wasn't more than I could take. I also blended in some leftover crushed pineapple I had (from the Kiwi Colada recipe I made last night) . . . and about 1/4 cup coconut. I used chicken tenders and they came out fine but I do think marinating and sauteeing or grilling would improve the chicken.

As a go-with, I made a Caribbean rice salad with chopped red and yellow bell peppers and and olive oil/cider vinegar/mustard dressing.

As a Foofy Drink, I made the Nevis Banana which was featured in a Bon Appetit magazine several years ago:

2 bananas
1/4 cup creme de banane
1/4 cup white rum
1/4 cup creme de cacao
2 cups crushed ice
1/4 cup cream

Blend all the ingredients except for the cream -- blend in the cream at the last. Makes 2 tall glasses. This is a sweet and refreshing drink - very nice accompaniment to the jerk dish -- though it isn't exactly low-fat!