Name: Caribbean Jerk Chicken Bowl
Ingredients: 1½ lbs (680g) boneless, skinless chicken thighs; 2 tablespoons olive oil; 3 tablespoons jerk seasoning (store-bought or homemade); 2 tablespoons lime juice; 2 tablespoons soy sauce; 2 tablespoons brown sugar; 2 cups (400g) long-grain white rice; 1 can (13.5 oz/400ml) coconut milk; 1 cup (240ml) water; 1 teaspoon salt; 1 bay leaf; 1 ripe mango, diced (about 1 cup); ½ red bell pepper, diced; ¼ cup red onion, finely diced; 1 jalapeño, seeded and minced; 2 tablespoons fresh cilantro, chopped; 1 tablespoon lime juice; Salt to taste; 2 ripe plantains, sliced; 1 avocado, sliced; 1 lime, cut into wedges; Fresh cilantro for garnish; Hot sauce (optional)

Description

Make your taste buds dance with this Caribbean Jerk Chicken Bowl. Spicy, sweet, and totally crave able, it’s like a tropical vacation in every bite.

Ingredients

Scale

1½ lbs (680g) boneless, skinless chicken thighs
2 tablespoons olive oil
3 tablespoons jerk seasoning (store-bought or homemade)
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cups (400g) long-grain white rice
1 can (13.5 oz/400ml) coconut milk
1 cup (240ml) water
1 teaspoon salt
1 bay leaf
1 ripe mango, diced (about 1 cup)
½ red bell pepper, diced
¼ cup red onion, finely diced
1 jalapeño, seeded and minced
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Salt to taste
2 ripe plantains, sliced
1 avocado, sliced
1 lime, cut into wedges
Fresh cilantro for garnish
Hot sauce (optional)

Instructions

Combine jerk seasoning, olive oil, lime juice, soy sauce, and brown sugar in a bowl. Add chicken thighs, coat well, and marinate for at least 4 hours or overnight.
Rinse rice until water runs clear. In a saucepan, combine rice, coconut milk, water, salt, and bay leaf. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Let stand covered for 10 minutes, then fluff.
Make mango salsa by combining mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Season with salt and let flavors meld for 15 minutes.
Cook marinated chicken in a hot grill pan or skillet for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Rest for 5 minutes before slicing.
Peel and slice plantains diagonally. Heat oil in a skillet and fry plantains for 2-3 minutes per side until golden. Drain on paper towels and sprinkle with salt.
Assemble bowls with coconut rice, sliced jerk chicken, fried plantains, mango salsa, and avocado slices. Garnish with cilantro and lime wedges. Serve with hot sauce if desired.