Bolt Recipe

Preparation Steps

1. 1

   Marinate the Chicken

   In a bowl, combine the jerk seasoning with the chicken thighs. Coat the chicken well and let it marinate for at least 1 hour, preferably overnight in the refrigerator.

2. 2

   Cook the Rice and Peas

   In a pot, combine the rice, kidney beans, coconut milk, and 1 cup of water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer covered until rice is tender, about 20 minutes.

3. 3

   Cook the Chicken

   Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs, skin side down, and cook until browned and cooked through, about 6-8 minutes per side.

4. 4

   Prepare the Plantains

   Slice the sweet plantains diagonally and fry in a separate skillet until golden brown and caramelized on both sides. Remove and set aside.

5. 5

   Make the Pickled Salad

   Thinly slice the cucumber, carrot, and red onion. In a bowl, combine vinegar, sugar, salt, and pepper. Add the vegetables and toss to coat. Let it sit for at least 30 minutes.

6. 6

   Serve

   On a plate, serve the jerk chicken alongside the rice and peas, sweet plantains, and a generous portion of the pickled salad or steamed veggies.