Zesty Jamaican Jerk Chicken with Coconut Rice & Mango Salsa
This week we are turning up the heat with a Caribbean-inspired masterpiece that balances fiery spices with tropical sweetness. It is the perfect vibrant dinner to brighten up your mid-October evenings with bold, smoky flavors that transport you to the islands.
Ingredients
- Boneless chicken thighs800 g
- Jerk marinade paste4 tbsp
- Jasmine rice300 g
- Coconut milk400 ml
- Water150 ml
- Fresh mango1 pcs
- Red onion0.5 pcs
- Fresh cilantro1 handful
- Limes2 pcs
- Olive oil2 tbsp
Instructions
Thoroughly coat the chicken thighs with the jerk marinade paste and the juice of one lime; let it sit for at least 10 minutes to absorb the spices.
In a medium pot, combine the jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer covered for 15-18 minutes until tender.
While the rice cooks, finely dice the mango and red onion, then toss them in a small bowl with chopped cilantro and the juice of the remaining lime.
Heat olive oil in a large skillet over medium-high heat. Fry the chicken for 6-8 minutes per side until it is fully cooked and has developed a beautiful dark, smoky char.
Slice the jerk chicken into strips and serve it over a bed of fluffy coconut rice, topped generously with the fresh mango salsa for a burst of color and flavor.
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