Caribbean Lunch: Spicy Jerk Chicken with Coconut Rice and Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz boneless, skinless chicken breasts (2) 1/4 cup jerk seasoning 1 tablespoon oil (for cooking) 1 cup long grain rice 1 can (13.5 oz) coconut milk 1 1/2 cups water 1 teaspoon salt 1/4 teaspoon black pepper 1 ripe mango, diced 1/2 red bell pepper, diced 1/4 cup red onion, finely chopped 1 tablespoon lime juice 2 tablespoons cilantro, chopped 1 tablespoon honey 1 teaspoon soy sauce

Instructions

1. a. In a medium bowl, combine chicken breasts and jerk seasoning. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours. b. In a large saucepan, bring coconut milk, water, salt, and black pepper to a boil over medium high heat. Add rice, cover, and reduce heat to low. Simmer for 18 20 minutes until the liquid is absorbed and rice is tender. Remove from heat and let it stand, covered, for 5 more minutes. c. In a separate pan, heat oil over medium high heat. Add the jerk seasoned chicken and cook for 6 7 minutes per side or until cooked through and golden brown. Transfer to a plate and let it rest for 5 minutes before slicing. d. In a small bowl, combine mango, red bell pepper, red onion, lime juice, and cilantro. Toss gently to mix. e. In another small bowl, whisk together honey and soy sauce. Set aside.

Chef’s Insight

Marinate the chicken for at least 30 minutes to allow the flavors to penetrate.

Notes

Adjust the heat level by using more or less jerk seasoning.