Tropical Caribbean Jerk Chicken with Mango Salsa & Coconut Rice – Gluten-Free

Allergens

N/A

Ingredients

• 6 boneless, skinless chicken breasts
• 1 cup freshly squeezed orange juice
• 1/2 cup jerk seasoning (gluten
• free)
• 1 tbsp olive oil
• 2 mangoes, diced
• 1 red bell pepper, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 cups jasmine rice
• 1 can full
• fat coconut milk
• 3 cups water
• Salt and pepper, to taste

Instructions

1. In a large resealable plastic bag, combine the chicken breasts, orange juice, and jerk seasoning. Marinate for at least 2 hours or up to overnight in the refrigerator.
2. In a medium bowl, mix together the diced mangoes, finely chopped red bell pepper, and chopped cilantro to prepare the mango salsa. Set aside.
3. Rinse the jasmine rice under cold water until the water runs clear. In a large saucepan, bring the coconut milk, water, and a pinch of salt to a boil. Add the rinsed jasmine rice, cover, and reduce heat to low. Cook for 18 20 minutes or until the rice is tender and has absorbed the liquid.
4. In a large non stick skillet, heat the olive oil over medium high heat. Remove the chicken from the marinade, shaking off excess liquid, and cook for 5 6 minutes per side or until cooked through. Allow to rest for a few minutes before slicing.

Chef’s Insight

To elevate the aroma, add a dash of ground allspice or nutmeg to the marinade.

Notes

Ensure the jerk seasoning is gluten-free to keep the dish free from allergens.