Description
Experience the vibrant flavors of the Caribbean with this jerk chicken served over creamy coconut rice, complemented by fresh mango salsa.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp jerk seasoning
- 1 ripe mango, diced
- 1 red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice
- 1 cup coconut milk
- 1 cup jasmine rice
- 2 tbsp olive oil
- 1/2 tsp salt
Instructions
- Marinate the chicken: In a bowl, combine chicken thighs with jerk seasoning and let them marinate for at least 30 minutes.
- Prepare the coconut rice: Rinse jasmine rice until the water runs clear. In a pot, combine rice, coconut milk, a pinch of salt, and water. Bring to a boil, then reduce heat and simmer until cooked.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add marinated chicken. Cook for about 6-7 minutes on each side until cooked through.
- Make the mango salsa: In a separate bowl, mix diced mango, red onion, chopped cilantro, and lime juice. Season with salt to taste.
- Assemble your bowls: Fluff the coconut rice and serve it topped with the jerk chicken and a generous spoonful of mango salsa.
Notes
For an extra-spicy kick, consider adding sliced jalapeños to your mango salsa. Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean