Caribbean Jerk Chicken with Mango Salsa & Coconut Rice

Allergens

N/A

Ingredients

• 6 chicken drumsticks
• 1/2 cup jerk seasoning
• 2 tablespoons oil
• 4 cups long
• grain white rice
• 4 cups coconut milk
• 2 cups water
• 1 teaspoon salt
• 2 mangoes, diced
• 1 red bell pepper, finely chopped
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• 1 tablespoon honey
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/4 cup green onions, chopped

Instructions

1. In a large bowl, mix together the jerk seasoning with allspice, cinnamon, nutmeg, ginger, cayenne pepper, and honey. Rub the spice mixture evenly onto the chicken drumsticks, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.
2. In a large saucepan, heat oil over medium heat. Add the seasoned chicken drumsticks and cook until brown on all sides, approximately 5 7 minutes. Transfer the chicken to a slow cooker.
3. In the same saucepan, add rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low and let it simmer for about 10 minutes. Remove from heat and pour the mixture into the slow cooker with the chicken.
4. Cook the chicken and rice on low heat in the slow cooker for 6 7 hours or until the chicken is tender and falls off the bone.
5. Meanwhile, prepare the mango salsa by combining diced mangoes, chopped red bell pepper, cilantro, green onions, and lime juice in a bowl. Mix well and let it sit for about 30 minutes to allow flavors to meld.
6. Once the chicken is cooked through, remove it from the slow cooker and serve with the prepared coconut rice and mango salsa.

Chef’s Insight

To elevate the flavors even further, add a sprinkle of freshly chopped cilantro on top of the chicken and salsa before serving.

Notes

Feel free to adjust the spice levels in the jerk seasoning according to your preference.