Jerk Chicken Bowl Recipe
sweet potato, plantains, veggie slaw, coconut rice
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Ingredients
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Main Ingredients
Veggie Slaw
Method
Chicken and Rice Preparation
- 1
Marinate the Chicken
In a bowl, rub the chicken thighs with jerk seasoning. Ensure they are fully coated. Cover and let marinate for at least 30 minutes (or overnight for best results).
- 2
Cook the Rice
In a saucepan, combine the coconut milk and 1 cup of water. Bring to a boil. Add the long-grain rice, reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- 3
Sweet Potatoes and Plantains Preparation
- 4
Prepare the Sweet Potatoes
Peel and dice the sweet potatoes into 1-inch cubes. Boil them in salted water for about 15-20 minutes or until tender. Drain and set aside.
- 5
Cook the Plantains
Peel and slice the plantains diagonally into 1-inch thick slices. In a skillet, heat a tablespoon of oil over medium heat. Add the plantain slices and fry until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
Veggie Slaw Preparation
- 6
Mix the Veggies
In a large bowl, combine shredded cabbage, grated carrot, sliced red bell pepper, and chopped green onions.
- 7
Dress the Slaw
Drizzle lime juice and olive oil over the veggie mixture. Season with salt and black pepper to taste. Toss everything together until well combined.
Assembly
- 8
Assemble the Bowl
In a serving bowl, layer the coconut rice as the base, followed by the diced sweet potatoes, sliced jerk chicken, fried plantains, and veggie slaw on top. Serve immediately and enjoy!