Jamaican Jerk Chicken Bowls

Grilled Jamaican Jerk Chicken, Pineapple, Black Beans, Maduros and Coconut Rice

I made this dinner for my roommates before I left to go home for Father's Day weekend. I do admit, I am not the best at making rice. I don't know what it is about the grain that makes me incapable of making it fluffy and delicious. Sadly, my rice turned out more like rice pudding than fluffy coconut rice. I do think that part of my problem was that I used white rice instead of the jasmine rice the original recipe called for and I also doubled the recipe. I was trying to cut corners/costs and did not exactly succeed. It tasted very good, it just did not have the right texture. Oh well, there is always next time! I am going to post the original recipe so that your rice does not turn out the same way :)

**CAUTION: Please make sure you wear gloves or avoid touching the insides (especially the seeds) of the jalapenos. I learned the hard way that touching this area causes a burning sensation for about two days.**

Original recipe from Budget Bytes

Yields enough for 2

Ingredients (for most of the bowl):

1.5 cups long grain jasmine rice

1 can (1.5 cups) Light coconut milk

3 cloves garlic

1/2 tsp salt

2 (about 1 lb. total) boneless/skinless chicken breasts

1/2 bottle jerk marinade

1 fresh jalepeno

1 can black beans

2 Tbsp vegetable oil

1 20 oz. can pineapple chunks

1 handful green onion or cilantro

Countertop Grill

Ingredients (for Maduros):

This recipe will make 4-5 servings

3 large ripe plantains

1 cup sugar

1 ½ cup water

1 tablespoon oil

1 tablespoon butter or margarine

½ teaspoon vanilla

Dash of cinnamon, optional

 Directions:

 Marinate the chicken in the jerk seasoning in the refrigerator for at least 4 hours. I marinated my chicken overnight. 

STEP 1: Begin cooking your rice by placing 1.5 cups of long grain jasmine rice in a pot with 2 cloves minced garlic, 1/2 tsp of salt, one can of light coconut milk and 1.5 cups (or one can full) of water. Stir once to combine ingredients. Cover the pot and bring it up to a boil over high heat. Once it reaches a full boil, reduce the heat to warm/low and let simmer for 30 minutes. Turn the heat off after 30 minutes and let it rest until you are ready to serve. Fluff with a fork just before serving.

STEP 2: Preheat a countertop grill for 5 minutes. Once warm, grill your first chicken breast for 6 minutes. Transfer to a cutting board and grill the second breast. Slice the breasts diagonally into strips.

STEP 3: While the chicken is cooking, mince another clove of garlic. Deseed and mince one jalapeno. Place the jalapeno and garlic in a small pot with 1/2 Tbsp of olive oil. Saute them for about 2 minutes over medium/high heat or just until soft. Add the can of black beans (undrained), reduce the heat to low and let until you are finished preparing the rest of the ingredients.

STEP 4: Hit the plantains on all sides with a wooden spoon to soften. Peel and cut into 5 pieces each. In a large skillet, melt butter and oil on high heat; add plantains. Fry until brown. Combine sugar, vanilla, cinnamon and water. Reduce heat to low and pour liquid over plantains. Continue cooking until the liquid thickens, about 15 minutes.

STEP 5: To assemble the bowls, begin with 1 cup of coconut rice. Top the rice with 1/2 of a chicken breast (about 4 oz.), 1/3 cup of black beans, 1/3 cup of pineapple chunks (with some juice) and 1/4 of the plantain medallions. Garnish with chopped green onions or cliantro.

Let me know how your rice turns out :) I will be following the original recipe exactly the next time!

xx, Jen