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jerk chicken with roasted plantains and rice and beans on a white dinner plate

Jerk Chicken & Roasted Plantains

black beans & salt pork, chimichurri sauce

STARS

This dish is classic Caribbean street food. Rub jerk spices on chicken breasts and roast until tender. Serve with black beans simmered with pork, which imparts a rich flavor, and steamed rice. Add sweet roasted plantains for a bit of sweetness. Top it all with garlicky chimichurri sauce and enjoy!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  6 hours
Active Time:  45 minutes
Ingredients

Jerk Chicken

  • ½ cup cilantro
  • 2 tablespoons thyme leaves
  • 1 habanero chile, destemmed
  • 1 tablespoon minced ginger
  • 1 garlic clove
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 tablespoon tamari or soy sauce
  • 2 green onions
  • ½ cup canola oil
  • 4 boneless, skin-on chicken breasts

Coconut-Ginger Rice and Beans

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 2 cups basmati rice
  • 1 15-ounce can full-fat coconut milk
  • 2 ½ cups water
  • Salt and pepper to taste
  • 4 slices bacon, diced into 1-inch pieces
  • 1 yellow onion, diced
  • 1 15-ounce can black beans, drained and rinsed
  • 1/4 cup fried garlic chips

Plantains

  • 2 ripe plantains, sliced into 1-inch pieces
  • 2 tablespoons canola oil
  • 1 teaspoon salt

Chimi-Verde Sauce

  • 1 cup parsley
  • 2 tablespoons white vinegar
  • 1/2 teaspoon chile flakes
  • 2 garlic cloves, peeled
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon cumin
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 cup olive oil
Directions
1
Add all marinade ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. 
2
Coat the chicken in the marinade and marinate in the fridge overnight or for at least 4 hours.
3
Preheat the oven to 400°F. 
4
Heat the oil for the rice in a large saucepan. Add the garlic and ginger and toast, stirring constantly, over medium heat until fragrant and light brown. Add the rice and toast, stirring, for 2 minutes. Add the coconut milk, water, and a pinch of salt and bring to a boil while stirring. Reduce the heat to low, cover, and cook for 20 to 30 minutes, until the rice is tender.
5
In a skillet, cook the bacon over medium heat until crisp. Add the onions and cook, stirring, until fragrant and translucent. Add the beans and fried garlic and cook until the beans are warmed through. Turn off the heat.
6
When the rice is cooked, fold in the beans and bacon.
7
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-26 minutes. Rest the meat for 5-10 minutes then slice the chicken into ½ inch pieces on the bias. 
8
On a baking sheet, toss the plantains with the oil and salt. Roast until tender, about 15 minutes.
9
In a blender, combine all of the chimi-verde ingredients but the oil until smooth. With the motor running, gradually drizzle in the oil until the sauce is emulsified. Season to taste.
10
Divide the rice between bowls. Top with chicken, roasted plantains and chimi-verde sauce.

Jerk Chicken & Roasted Plantains

black beans & salt pork, chimichurri sauce

STARS

This dish is classic Caribbean street food. Rub jerk spices on chicken breasts and roast until tender. Serve with black beans simmered with pork, which imparts a rich flavor, and steamed rice. Add sweet roasted plantains for a bit of sweetness. Top it all with garlicky chimichurri sauce and enjoy!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  6 hours
Active Time:  45 minutes
Servings:  4

Ingredients

Jerk Chicken

  • ½ cup cilantro
  • 2 tablespoons thyme leaves
  • 1 habanero chile, destemmed
  • 1 tablespoon minced ginger
  • 1 garlic clove
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 tablespoon tamari or soy sauce
  • 2 green onions
  • ½ cup canola oil
  • 4 boneless, skin-on chicken breasts

Coconut-Ginger Rice and Beans

  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 2 cups basmati rice
  • 1 15-ounce can full-fat coconut milk
  • 2 ½ cups water
  • Salt and pepper to taste
  • 4 slices bacon, diced into 1-inch pieces
  • 1 yellow onion, diced
  • 1 15-ounce can black beans, drained and rinsed
  • 1/4 cup fried garlic chips

Plantains

  • 2 ripe plantains, sliced into 1-inch pieces
  • 2 tablespoons canola oil
  • 1 teaspoon salt

Chimi-Verde Sauce

  • 1 cup parsley
  • 2 tablespoons white vinegar
  • 1/2 teaspoon chile flakes
  • 2 garlic cloves, peeled
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon cumin
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 cup olive oil

Directions

1
Add all marinade ingredients except the oil to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. 
2
Coat the chicken in the marinade and marinate in the fridge overnight or for at least 4 hours.
3
Preheat the oven to 400°F. 
4
Heat the oil for the rice in a large saucepan. Add the garlic and ginger and toast, stirring constantly, over medium heat until fragrant and light brown. Add the rice and toast, stirring, for 2 minutes. Add the coconut milk, water, and a pinch of salt and bring to a boil while stirring. Reduce the heat to low, cover, and cook for 20 to 30 minutes, until the rice is tender.
5
In a skillet, cook the bacon over medium heat until crisp. Add the onions and cook, stirring, until fragrant and translucent. Add the beans and fried garlic and cook until the beans are warmed through. Turn off the heat.
6
When the rice is cooked, fold in the beans and bacon.
7
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22-26 minutes. Rest the meat for 5-10 minutes then slice the chicken into ½ inch pieces on the bias. 
8
On a baking sheet, toss the plantains with the oil and salt. Roast until tender, about 15 minutes.
9
In a blender, combine all of the chimi-verde ingredients but the oil until smooth. With the motor running, gradually drizzle in the oil until the sauce is emulsified. Season to taste.
10
Divide the rice between bowls. Top with chicken, roasted plantains and chimi-verde sauce.