Caribbean Jerk Chicken Rice Bowls with Mango Salsa
Marinated juicy jerk chicken is served over a cilantro lime rice with a bright and refreshing mango salsa.
Servings: 4
Equipment
- 1 High Speen Smoothie Blender for the jerk marinade
- 1 12" Cast Iron Skillet
- 1 Medium Pot with Lid
- 1 cutting board and sharp knife
Ingredients
Jerk Chicken Marinade
- 1 pound White Meat Chicken chicken breast or chicken tenders
- 2 tablespoon olive oil
- 2 cloves minced Garlic
- 1 Scotch Bonnet or Habanero Pepper
- ¼ cup Soy Sauce
- ¼ cup Lime Juice
- 1 tablespoon fresh Thyme
- 2 teaspoon fresh Ginger
- 1 tablespoon Brown Sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1 teaspoon Allspice
- ½ teaspoon Salt
- 1 teaspoon Black Pepper
Mango Salsa
- 1 Mango Diced
- 2 tablespoon Red Onion Minced very fine
- ¼ cup Red Bell Pepper Dicen
- 1 Medium Avocado Diced
- Lime Juice
- Pinch Salt
Cilantro Lime Rice
- 2 cups Jasmine Rice
- 2 tbsp Cilantro
- 1 tablespoon Olive Oil
- 1 tablespoon Lime Juice
- 1 teaspoon Salt
Instructions
Jerk Chicken
- Set a large skillet over medium-high heat and add about a tablespoon of your preferred vegetable oil.
- Once the skillet is hot, add half of the chicken to the pan and cook for 3 minutes per side, about 5-7 minutes total for chicken breast pieces or chicken tenders. The chicken should build a golden brown crust on both sides.
- After the first batch of chicken has cooked, remove it from the skillet and set it aside.
- Add the rest of the chicken to the pan and repeat the cooking process.
Mango Salsa
- In a medium bowl, combine the diced mango with the bell pepper, minced red onion, diced avocado, and lime juice.
- Season the mango salsa with a pinch of salt and taste. Add more lime or salt if desired.
Cilantro Lime Rice
- In a medium sauce pot, add 2 cups of rinsed white rice with 3 cups of cold water over medium-high heat.
- Bring the rice up to a boil, cover with a lid, and set to a medium-low heat.
- Cook the rice for 15 minutes. Turn off the heat and let the rice rest for 5 minutes before removing the lid.
- After the rice has steam for 5 minutes with the lid on, remove the lid and fluff the rice up with a fork. Add the chopped cilantro, olive oil, lime juice and salt. Fold together and set aside until you assemble the bowl.
Assemble the Jerk Chicken Bowls
- After all of the chicken is cooked, you can assemble your bowls: start with a base of cilantro rice, add 4-6 ounces of cooked jerk chicken, top with the mango salsa, and season with a pinch of salt.
- Serve with lime wedges, sliced green onions, or chopped cilantro to garnish.