Making this skillet chicken dish is a breeze, thanks to A.1. Steakhouse Marinade Jamaican Jerk doctored up with garlic, onions and pepper.
What You Need
Original recipe yields 5 servings
1 broiler-fryer chicken (3 lb.), cut up
2/3 cup A.1. STEAKHOUSE Marinade Jamaican Jerk, divided
1 green pepper, chopped
1 onion, chopped
4 cloves garlic, minced
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 cup water
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Let's 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).
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.
Serve over hot cooked rice.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.