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 scotch bonnet peppers, finely chopped (remove seeds and membranes for less heat)
4 cloves garlic, minced
1 inch ginger, grated
2 tbsp jerk seasoning (store-bought or homemade – see note below)
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp lime juice
1 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt and black pepper to taste
For the Rice & Peas:
1 cup long-grain rice
2 cups coconut milk
1 cup water
1/2 cup kidney beans, rinsed and drained
1/4 cup chopped scallions
Salt to taste
For the Plantains:
2 ripe plantains, peeled and sliced diagonally into 1/2-inch thick pieces
2 tbsp olive oil
Salt to taste
For the Mango Chutney:
1 cup mango, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
2 tbsp lime juice
1 tbsp brown sugar
1/2 tsp ground cumin
Pinch of salt
Instructions:
1. Prepare the Jerk Chicken: In a large bowl, combine the chicken, olive oil, onion, scotch bonnet peppers, garlic, ginger, jerk seasoning, brown sugar, soy sauce, lime juice, allspice, cinnamon, nutmeg, salt, and pepper. Mix well and marinate for at least 30 minutes, or preferably longer in the refrigerator.
2. Cook the Jerk Chicken: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.
3. Prepare the Rice & Peas: In a medium saucepan, combine the rice, coconut milk, water, kidney beans, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Stir in the scallions.
4. Prepare the Plantains: Heat the olive oil in a large skillet over medium heat. Add the plantain slices and cook, flipping occasionally, until golden brown and slightly caramelized, about 5-7 minutes per side. Season with salt.
5. Prepare the Mango Chutney: In a small bowl, combine the mango, red onion, cilantro, lime juice, brown sugar, cumin, and salt. Mix well.
6. Assemble the Bowls: Divide the rice & peas among bowls. Top with the jerk chicken, plantains, and mango chutney. Serve immediately.
Note: If you cannot find jerk seasoning, you can easily make your own by combining equal parts scotch bonnet pepper (seeds and membranes removed for less heat), thyme, allspice, cinnamon, nutmeg, and brown sugar. Adjust the amount of scotch bonnet pepper to your desired level of spiciness.