Cool Runnings Recipe

Prep and season chicken

Trim excess fat from chicken thighs and pat dry. Cut into 1" strips. In a bowl toss chicken with 2 tbs Cajun seasoning and 1 tbs olive oil until evenly coated. Let sit 10 minutes at room temperature.

Cook chicken

Heat a large skillet over medium-high heat and add remaining 1 tbs olive oil. When shimmering, add chicken in a single layer (work in batches if needed). Cook 3–4 minutes per side until browned and cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate and tent with foil.

Sauté vegetables

Lower heat to medium. In the same skillet add the sliced onion, bell peppers and mushrooms. Sauté 4–6 minutes until softened and lightly caramelized. Add minced garlic, 1 tsp kosher salt, 1/2 tsp black pepper and sauté 30 seconds until fragrant. Return chicken to skillet, squeeze 1 tbs lime juice over everything, toss to combine and keep warm while preparing queso.

Make roux and base

In a medium saucepan over medium heat melt 1 tbs butter. Whisk in 1 tbs flour and cook 1 minute to remove raw flour taste. Slowly whisk in 1.5 cups milk until smooth and bring to a gentle simmer, whisking constantly until slightly thickened, about 3–4 minutes.

Add tomatoes and chipotle

Stir in the drained fire-roasted tomatoes and 1 tsp minced chipotle in adobo. Let simmer 1–2 minutes to meld flavors.

Incorporate cheeses

Reduce heat to low and gradually whisk in 1.25 cups shredded smoked gouda and 0.5 cup shredded sharp cheddar, a handful at a time, until melted and smooth. Stir in 2 tbs crema or sour cream for silkiness.

Season queso

Season with 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust chipotle or salt as desired. Keep warm on the lowest heat, stirring occasionally to prevent skin forming.

Cook rice

Rinse 1 cup rice until water runs clear. In a small saucepan combine rinsed rice, 2 cups water and 1 tsp olive oil. Bring to a boil, reduce to a low simmer, cover and cook 15 minutes, or until water is absorbed. Remove from heat and let rest covered 5 minutes.

Finish with beans

Fluff rice with a fork and gently fold in 1 cup drained black beans, 1/4 tsp dried thyme, 2 tbs chopped scallion, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Roast jalapeño

Preheat broiler or a hot cast-iron skillet. Place halved jalapeño cut-side down on a sheet pan and broil 4–6 minutes until charred and blistered, turning if needed. Alternatively, char on a hot skillet. Let cool, then remove skin and finely dice. (Use gloves to avoid contact with capsaicin if desired.)

Combine salsa

In a bowl combine 0.75 cup diced pineapple, the diced roasted jalapeño, 2 tbs finely diced red onion, 2 tbs chopped cilantro, 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp brown sugar and 1/4 tsp salt. Taste and adjust lime or salt. Refrigerate briefly to meld flavors or serve immediately.

To serve, spoon a bed of the warm rice and Caribbean black beans onto each plate (about 1/2 cup per serving). Top with a generous portion of the Cajun chicken and sautéed vegetables.

Ladle the smoky gouda chipotle queso over the chicken and vegetables (about 1/3–1/2 cup queso per serving) so it pools around the rice. Spoon 2 tbs roasted jalapeño & pineapple salsa over the chicken.

Garnish with chopped cilantro and lime wedges. Serve immediately.