MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jerk Chicken Bowls
Categories: Caribbean, Chicken, Jamaican
Yield: 4 Servings

1 lb Chicken thighs;
- boneless & skinless
1 tb Jerk wet seasoning;
- store-bought or homemade
2 tb Olive oil
1/4 c Mayonnaise
1/2 tb Brown sugar
2 ts Lime juice
1 ts Apple cider vinegar
2 c Green cabbage; shredded
1/2 c Carrot; shredded
1/4 ts Ground allspice
Salt & pepper; to taste
1/4 c Ketchup
2 tb Apple cider vinegar
1 tb Jerk wet paste
1 ts Liquid smoke
2 c Long grain white rice;
- rinsed
13 1/2 oz Can coconut milk;
- unsweetened
15 1/2 oz Can kidney beans; undrained
1 c Water
2 ts Kosher salt
1/2 ts Ground allspice
1/4 ts Ground black pepper
3 Green onions
2 Fresh thyme sprigs
1 Scotch bonnet pepper
8 Frozen plantains pieces

Preparation time: 40 minutes
Cooking time: 35 minutes

These Jerk Chicken Bowls are bursting with bold Caribbean flavors and
are perfect for a quick, delicious lunch or dinner. They're packed
with juicy jerk chicken, fluffy rice, and fresh, vibrant toppings
that bring it all together.

Rub the chicken with jerk seasoning. Cover and marinate for at least
30 minutes.

Coleslaw:

While the chicken is marinating, make the coleslaw. In a medium bowl,
whisk together mayonnaise, brown sugar, lime juice, apple cider
vinegar, and allspice until smooth. Add the shredded green cabbage
and shredded carrot. Mix until well combined--season with salt and
pepper to taste. Cover and refrigerate while preparing the rest of
the meal.

Jerk BBQ Sauce:

In a small saucepan, combine ketchup, apple cider vinegar, jerk
seasoning wet paste, and liquid smoke. Heat on low, stirring
occasionally, until combined and slightly thickened. You can also
whisk these ingredients together and place them in the microwave for
15 to 30 seconds.

Rice & Peas:

Combine coconut milk, water, an kidney beans in a pot. Stir and bring
to a boil. Stir in the rinsed rice. Place the green onions, thyme,
and whole hot pepper in the pot.

Reduce heat to low, cover, and let simmer for 18 to 20 minutes until
the rice is cooked and liquid is absorbed. Remove from heat and sit
for 5 minutes before fluffing with a fork.

Plantains, Air Fryer Method:

Preheat the air fryer to 380?F (193.33?C). Place the frozen
plantains in the basket in a single layer and air fry for 12 minutes,
flipping halfway through, until golden and heated.

Plantains, Skillet Method:

Heat a thin layer of vegetable oil in a skillet over medium heat. Fry
the plantains until golden brown on each side. Drain on paper towels.

Chicken:

Pan-sear the marinated jerk chicken thighs in a large skillet over
medium-high heat; 5 to 7 minutes per side, depending on thickness.
Remove from heat and chop into pieces.

Assemble the Bowls:

Layer the rice and peas in a bowl, top with jerk chicken, and drizzle
with jerk BBQ sauce. Add coleslaw and plantains. Serve and enjoy.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/jerk-chicken-bowls/>

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