Jamaican Chicken, Rice, and Beans Dinner

Ingredients:

For the Caribbean Jerk Chicken:

• 8 boneless chicken breasts (about 170g each)
• Red wine (enough to dip the chicken)
• 1 tbsp. Caribbean jerk seasoning
• 1 tbsp crushed red pepper
• 1 tbsp. black pepper
• 1 tbsp white pepper
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tbsp. salt
• 1 tbsp chives
• 4 servings cooked rice with beans

For the butter sauce:

• 1 tbsp. l. shallots
• 1/2 cup white wine
• 1 cup heavy cream
• 225 g butter
• 1 tbsp. salt
• 1 teaspoon white pepper
• Hot sauce

For fried bananas:

• 4 bananas, cut in half lengthwise and then into thirds (24 pieces total)
• Flour

Preparation:

1. For the Caribbean Jerk Chicken: Preheat grill to medium-high and oven to 260°C.
   
   Combine all dry ingredients in a bowl. Rinse the chicken under cold water and pat dry. Dip the pieces in red wine, then in the spice mixture. Place on a preheated grill and grill for 5-8 minutes. Finish cooking in a preheated oven for about 10 minutes.
2. For the butter sauce: Sauté the shallots until translucent. Add the white wine and reduce by half. Add the heavy cream and reduce by half again. Add the butter and pepper and cook until the butter is completely melted.
3. For fried bananas: Dredge the bananas in flour. Deep-fry until crispy on the outside.
   
   Pour the butter sauce onto a dinner plate. Drizzle with hot sauce. Place 2 chicken breasts on the butter sauce, top with 6 slices of fried banana and the rice and beans. Serve immediately.