Jerk Chicken with Coconut Rice
Serves 430 mins prep60 mins cook
This recipe features succulent jerk chicken marinated with a blend of spices, served with creamy coconut rice and sweet plantains. The chicken is seared and baked until tender and juicy, complemented by perfectly cooked rice infused with coconut milk and beans, along with fried plantains for a delightful touch.
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What you need
Instructions
1: Add all marinade ingredients to a food processor and process until well combined. 2: Marinate the chicken in the refrigerator overnight. 3: Sear the chicken in a griddle pan on each side until charred. 4: Finish cooking in the oven at 350°F until the internal temperature reaches 165°F, or bake at 425°F, flipping halfway through. 5: Rinse basmati rice in water until clear, then drain. 6: In a pot, heat olive oil over medium-high heat, then add rice, coconut milk, kidney beans, water, salt, and bay leaf. 7: Stir until most of the water is absorbed, cover, and simmer on low for 15 to 20 minutes. 8: Cut the plantains and fry them in a skillet with enough oil to cover them until golden (about 4-5 minutes). 9: Remove plantains and sprinkle with sea salt before serving.View original recipe