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WIH Original

Caribbean Jerk Chicken Plate with Sweet Plantains, Coconut Rice & Sautéed Kale

🍝 dinner·⏱ 60 min·4 servings

Ingredients

Servings
4
  • 1 ½ lb chicken thighs
  • 2 tbsp jerk seasoning
  • 1 tbsp olive oil
  • 2 large ripe plantains
  • 2 tbsp brown sugar
  • 2 tbsp butter
  • 1 ½ cups jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • ½ tsp salt
  • 4 cups kale
  • 1 tbsp olive oil
  • 2 cloves garlic
  • salt

How to Make It

  1. 1Season chicken with jerk seasoning and olive oil.
  2. 2Let sit for 10–15 minutes.
  3. 3Cook rice by combining rice, coconut milk, water, and salt.
  4. 4Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
  5. 5Fluff and set aside.
  6. 6Heat a skillet or grill pan over medium-high heat and cook chicken for 5–7 minutes per side until cooked through.
  7. 7Set aside.
  8. 8In a separate pan, melt butter over medium heat.
  9. 9Add plantains and sprinkle with brown sugar.
  10. 10Cook plantains for 3–4 minutes per side until caramelized and tender.
  11. 11Heat olive oil in a pan and sauté garlic until fragrant.
  12. 12Add kale and cook until wilted and tender, about 5 minutes.
  13. 13Season with salt.
  14. 14Serve jerk chicken with coconut rice, caramelized plantains, and sautéed kale.