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Jerk Chicken with Rice, Peas and Fried Plantain

Spicy roasted jerk chicken served with coconut rice and kidney beans, sweet fried plantain, and a fresh pineapple salsa.

ChickenSpicyRiceCaribbeanPlantainTropical
Estimated Nutrition
Calories
1090.2
kcal / serving
2180.4 kcal total
Carbs
90.8g
per serving
181.5 g total
Fat
56.3g
per serving
112.6 g total
Protein
55.1g
per serving
110.2 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
0.5
tbsp
Sugar
CondimentsSauces
1
tbsp
Soy Sauce
2
tbsp
Tomato Ketchup
alternatively use barbecue sauce
Dairy
25
g
Butter
30
g
Butter
for plantains
Fruits
1
piece
Plantain
ripe, sliced 2cm thick on diagonal
0.5
piece
Pineapple
peeled and finely chopped
0.5
piece
Lime
juice only
GrainsCereals
100
g
Basmati Rice
LegumesPulses
205
g
Kidney Beans
canned with liquid
Liquids
100
ml
Coconut Milk
light
310
ml
Water
boiling
Meat
2
piece
Chicken Breast
boneless, skin on
NutsSeeds
1
clove
Garlic
peeled and crushed
1
sprig
Thyme
fresh
0.5
tsp
Salt
2
tbsp
Jerk Seasoning
mild
1
tbsp
Coriander
fresh, chopped
1
tbsp
Mint
fresh, chopped
OilsFats
4
tbsp
Vegetable Oil
divided for roasting and frying
Other
1
tbsp
Honey
clear
Vegetables
2
piece
Spring Onion
finely chopped
1
piece
Bird's-Eye Chilly
can substitute with half Scotch bonnet
0.5
piece
Red Onion
finely chopped
0.5
piece
Red Chilli
finely chopped
1
piece
Ginger
2.5cm piece, grated

Method

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