Jerk Chicken Bowl with Rice & Peas, Plantains & Mango Chutney 🤤🔥
Ingredients:
For the Jerk Chicken:
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 scotch bonnet pepper, finely chopped (remove seeds for less heat)
1 tbsp ground allspice
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tbsp dried thyme
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp cayenne pepper (or more, to taste)
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp lime juice
Salt and black pepper to taste
For the Rice & Peas:
1 cup coconut milk
1 cup long-grain rice
1 cup water
1/2 cup kidney beans, canned, rinsed and drained
1/4 cup chopped scallions
Salt to taste
For the Plantains:
2 ripe plantains, peeled and sliced into 1/2-inch thick rounds
2 tbsp olive oil
Salt to taste
For the Mango Chutney:
2 ripe mangoes, peeled, pitted and diced
1/2 red onion, finely chopped
1/4 cup chopped cilantro
2 tbsp lime juice
1 tbsp brown sugar
1/4 tsp ground ginger
Pinch of salt
Instructions:
1. Prepare the Jerk Chicken Marinade: In a large bowl, combine the olive oil, onion, garlic, scotch bonnet pepper, allspice, ginger, cinnamon, thyme, cloves, nutmeg, cayenne pepper, soy sauce, brown sugar, and lime juice. Season with salt and pepper. Add the chicken pieces and toss to coat thoroughly. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.
2. Cook the Jerk Chicken: Preheat your oven to 400°F (200°C). Alternatively, you can cook the chicken in a large skillet over medium-high heat. If baking, spread the marinated chicken in a single layer on a baking sheet. Bake for 20-25 minutes, or until cooked through and slightly charred. If pan-frying, cook until browned and cooked through, about 8-10 minutes per side.
3. Cook the Rice & Peas: In a medium saucepan, combine the coconut milk, rice, water, kidney beans, and scallions. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Season with salt to taste.
4. Cook the Plantains: Heat the olive oil in a large skillet over medium heat. Add the plantain slices and cook for 3-4 minutes per side, or until golden brown and slightly caramelized. Season with salt.
5. Make the Mango Chutney: In a medium bowl, combine the diced mangoes, red onion, cilantro, lime juice, brown sugar, ginger, and salt. Gently mix to combine.
6. Assemble the Bowls: Divide the cooked rice & peas among four bowls. Top with the jerk chicken, fried plantains, and a generous spoonful of mango chutney. Serve immediately and enjoy!