Gluten-Free Caribbean Seafood Feast: Jerk Chicken with Mango Salsa and Coconut Rice

Allergens

None, assuming gluten-free jerk seasoning is used

Ingredients

• 6 large boneless, skinless chicken breasts
• 1 cup jerk seasoning (gluten
• free)
• 2 cups fresh mango, diced
• 1 red bell pepper, finely chopped
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste
• 2 cups jasmine rice
• 1 can coconut milk (13.5 oz)
• 2 cups chicken broth (gluten
• free), divided
• 1/2 tsp salt

Instructions

1. Step 1: In a large bowl, combine the chicken breasts and jerk seasoning. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes or up to overnight for enhanced flavor. Step 2: While the chicken marinates, prepare the mango salsa by combining diced mango, bell pepper, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper, then cover and refrigerate until ready to serve. Step 3: To prepare the coconut rice, rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, 1 cup of chicken broth, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let it sit, covered, for another 5 minutes. Step 4: Preheat the grill to medium high heat. Grill the marinated chicken breasts for 6 8 minutes per side or until fully cooked through. Remove from the grill and let them rest for a few minutes before slicing. Step 5: Reheat the coconut rice gently on low heat, adding more chicken broth if needed to reach the desired consistency.

Chef’s Insight

The key to tender, flavorful jerk chicken is marinating the meat for an extended period, allowing the spices to penetrate the flesh.

Notes

To ensure a gluten-free meal, double-check the jerk seasoning ingredients and choose a certified gluten-free brand if necessary.