Caribbean Jerk Chicken with Coconut Rice & Mango Salsa

Allergens

None, if using gluten-free jerk seasoning mix

Ingredients

• 6 bone
• in, skin
• on chicken thighs
• 1/2 cup jerk seasoning mix (store
• bought or homemade)
• 2 cups jasmine rice
• 1 can (14 oz) coconut milk
• 2 cups water
• 2 tbsp olive oil
• 1 medium ripe mango, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. Prepare jerk chicken: Coat each chicken thigh with a generous layer of jerk seasoning, pressing it onto the skin and meat. Set aside for at least 30 minutes or up to overnight in the refrigerator. In a large saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18 20 minutes. Fluff with a fork and set aside. Heat olive oil in a large skillet over medium high heat. Add chicken thighs skin side down and cook for 5 7 minutes until the skin is golden brown and crispy. Flip and cook an additional 5 7 minutes or until fully cooked through. Transfer to a plate and let rest. In a bowl, combine diced mango, red bell pepper, red onion, cilantro, lime juice, salt, and pepper. Toss gently to combine and set aside. To serve, place a scoop of coconut rice on each plate, top with a chicken thigh, and spoon mango salsa alongside.

Chef’s Insight

For an extra kick, add a dash of hot sauce to the jerk seasoning mix

Notes

Adjust the jerk seasoning to your preferred spiciness level