Jamaican Delight
Transport your taste buds to the sunny shores of the Caribbean with "Jamaican Delight," a vibrant and satisfying recipe that combines bold flavors and comforting textures. This tropical feast features tender, juicy chicken thighs marinated in spicy jerk seasoning and grilled to smoky perfection. Paired with fluffy long-grain rice simmered in creamy coconut milk and a touch of salt, this dish is the epitome of island-inspired comfort food. To elevate the experience, sweet plantains are caramelized in butter and brown sugar for a golden, mouthwatering side that perfectly balances the heat of the jerk chicken. Ready in under an hour, this dish is ideal for weeknight dinners or special occasions when you're craving a culinary escape. Serve Jamaican Delight for a beautiful, flavor-packed meal that will leave everyone asking for seconds! Keywords: Jamaican Delight, jerk chicken recipe, coconut rice, caramelized plantains, Caribbean-inspired meal.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, boneless and skinless
- 3 tablespoons jerk seasoning
- 2 tablespoons olive oil
- 2 cups long-grain white rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 teaspoon salt
- 2 pieces ripe plantains
- 1 tablespoon butter
- 1 tablespoon brown sugar
Instructions
1. Preheat your grill or stovetop grill pan to medium heat.
2. Pat the chicken thighs dry with paper towels, then rub them with 2 tablespoons of the jerk seasoning, ensuring they are evenly coated.
3. Drizzle 1 tablespoon of olive oil over the seasoned chicken and set it aside to marinate for 10 minutes while you prepare the rice.
4. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
5. Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until the liquid has been absorbed and the rice is tender.
6. While the rice cooks, slice the plantains diagonally into 1/2-inch-thick slices.
7. Heat 1 tablespoon of butter and the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
8. Add the plantain slices to the skillet in a single layer and sprinkle them with brown sugar. Cook for 2-3 minutes per side, or until golden brown. Remove from the skillet and set aside.
9. Grill the marinated chicken thighs for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
10. To serve, spoon the coconut rice onto plates, top with the grilled jerk chicken, and arrange the caramelized plantains on the side. Enjoy your Jamaican Delight!
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 9353 mg | 407% | |
| Total Carbohydrate | 327.7 g | 119% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 140.7 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3930 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
