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Main dishes

Jamaican Skillet

photo by:kraft
Making this skillet chicken dish is a breeze, thanks to A.1. Steakhouse Marinade Jamaican Jerk doctored up with garlic, onions and pepper.
15 min
1 hr 13 min
5 servings
Magazine Acquisition

What You Need

 broiler-fryer chicken (3 lb.), cut up
cup  A.1. STEAKHOUSE Marinade Jamaican Jerk, divided
 green pepper, chopped
 onion, chopped
cloves  garlic, minced
can  (10-3/4 oz.) condensed cream of celery soup
cup  water

Make It

TRIM and discard excess fat from chicken. Place chicken in shallow dish. Pour 1/3 cup marinade over chicken; turn to evenly coat both sides of each piece. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard marinade.

COOK in large covered skillet on medium heat 5 min. on each side or until evenly browned. Remove from skillet; cover to keep warm.

ADD vegetables and garlic to skillet; cook, uncovered, 3 min., stirring frequently. Stir in soup, water and remaining marinade. Return chicken to skillet; cover. Cook 15 min. or until chicken is done (165°F).

Kraft Kitchens Tips

Prepare as directed, substituting 1-1/4 lb. boneless skinless chicken breasts for the cut-up whole chicken, and reducing the cooking time for browning the chicken pieces from 10 min. to 5 min.
Serving Suggestion
Serve over hot cooked rice.
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