Recipes from Pilgrim's Kitchen

• 8 boneless, skinless chicken thighs
• 1/2 teaspoon Kosher salt
• 1 tablespoon dry jerk seasoning
• 1 1/2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1/2 cup chopped green pepper
• 2 teaspoons chopped fresh thyme
• 6 tablespoons guava jelly
• 2 tablespoons sherry vinegar
• 1/4 cup fat-free, reduced-sodium chicken broth
• 1/4 teaspoon habanero pepper sauce
• 1 package (6 oz.) yellow rice
• 1 can (15 oz.) black beans, rinsed and drained
• chopped fresh cilantro

In large frypan over medium-high heat, place oil. Add chicken, cook 4 minutes; turn and cook 4 minutes more. Remove from pan and keep warm.

To frypan, add onion, green pepper and thyme; cook 1 minute. Stir in guava jelly, vinegar, chicken broth and pepper sauce. Add chicken and bring to a boil; reduce heat, cover and simmer 10 minutes, turning chicken once.

Remove chicken, cover and keep warm. Bring sauce to a boil and cook gently until reduced to a glaze.

Cook rice according to package directions. Stir in beans and let stand 5 minutes. Arrange rice and beans on platter; top with chicken and spoon glaze over all. Sprinkle with cilantro.

Makes 4 servings.