Jerk Chicken And Brown Sugar Plantains With Coconut Rice And Kale Recipes

COCONUT RICE JERK CHICKEN BOWLS WITH SWEET PLANTAINS

Steps:

• Preheat oven to 450 degrees F (232 degrees C).
• In a small bowl, combine the first 13 ingredients to make the spice mix. Toss the spice mix with the chicken thighs and place in a single layer on a rimmed baking sheet. Place the chicken on the top rack of the oven to bake for 25 minutes.
• Once the chicken is in the oven, in a 2 qt. sauce pan add 2 tsp of coconut oil and heat over medium high. Add the rice, tossing in the oil to coat. Toast for 2 minutes, stiring constantly. Add the coconut milk, sugar, salt and water. Bring to a boil, stir, cover and drop the heat to a simmer for 20 minutes.
• While the chicken and rice are cooking, prep your plantains by trimming off the ends and slicing through the peel from one end to the other. Gently peel back the peel with your fingers and slice the plantains into 1/2 inch disks.
• In a large skillet, heat the remaining 2 tsp of coconut oil over medium heat. Once the pan is hot, fry the plantains for 2 minutes on each side until golden brown. Remove to a paper towel to drain.
• Once the water has fully fully cooked, remove from the heat and allow to sit for 5 minutes. Fluff with a fork.
• Once the chicken has fully cooked, remove from the oven and let cook for 5 minutes. Slice the chicken and sqeeze a half of a lime over the top.
• Serve a scoop of rice, cooked plantains, and chicken in a bowl with additional lime slices.

JERK CHICKEN AND BROWN SUGAR PLANTAINS WITH COCONUT RICE AND KALE

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Shake coconut milk well before opening can. Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Trim ends off plantain and make a slit down the side. Push your thumbs between skin and flesh of plantain and peel skin away. Cut plantain into 1/4" slices on an angle. Mince chives. Stem kale and coarsely chop. Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. 2 Cook the Rice Bring a small pot with rice, half the coconut milk, 1/2 cup water, and 1/4 tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner, fluff with a fork, and set aside. While rice cooks, sear chicken. 3 Sear and Roast Chicken Toss plantains with 1/2 tsp. olive oil, brown sugar, and 1/4 tsp. salt in a mixing bowl. Heat a large non-stick oven-safe pan over medium-high heat. Add 1 tsp. olive oil and chicken, skin side down, to hot pan and cook until skin is golden brown, 4-5 minutes. Flip chicken to skin side-up, and cook 3 minutes. 4 Cook the Plantains Flip chicken skin side down again, and add plantain slices. Place pan in oven and roast 8 minutes. Carefully, flip plantains and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Carefully, remove pan from oven (handle will be hot). Transfer chicken and plantains to a plate and set aside. While chicken cooks, sauté kale. 5 Sauté the Kale Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and kale to hot pan. Stir occasionally until just wilted, 2-3 minutes. Season with a pinch of salt and pepper and set aside. 6 Finish the Dish Plate dish as pictured on front of card, saucing chicken with jerk sauce and garnishing meal with chives. Bon appétit!