Jerk Chicken with Rice and Plantains
Serves 4
30 mins prep
45 mins cook
75 mins total
A flavorful dish featuring jerk chicken marinated overnight, served with coconut rice and fried plantains. The chicken is seasoned with a spicy marinade including scotch bonnet peppers, garlic, and spices, then seared and baked. The coconut rice is creamy and complemented by kidney beans, while the plantains are sweet and salty.
0 servings
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1: Add all marinade ingredients to a food processor and process until well combined. 2: Apply marinade to the chicken and marinate in the refrigerator overnight. 3: Sear chicken in a griddle pan on each side until charred. 4: Finish cooking the chicken in the oven at 350°F until internal temperature reaches 165°F. 5: Alternatively, bake at 425°F, flipping halfway until internal temperature reaches 165°F. 6: For coconut rice, rinse basmati rice in water until it runs clear, then drain. 7: In a pot, add olive oil over medium-high heat, then add rice, coconut milk, kidney beans, water, salt, and a bay leaf. 8: Stir until most water is absorbed, cover, and simmer on very low for 15 to 20 minutes. 9: For plantains, cut them and heat frying oil in a skillet over medium-high heat. 10: Fry plantains for 4-5 minutes, then remove and sprinkle with sea salt. 11: Serve jerk chicken with coconut rice and fried plantains.
