Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup jerk seasoning
- 1 tbsp olive oil
- 1 cup long-grain rice
- 1 (13.5 oz) can full-fat coconut milk
- 1 1/2 cups chicken broth
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1/2 cup chopped cilantro
- 1 jalapeño, seeded and minced (optional)
- 2 tbsp lime juice
Instructions
- Step 1: Marinate the chicken: In a medium bowl, combine the chicken thighs and jerk seasoning. Toss to coat evenly and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 2: Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and slightly browned, about 8-10 minutes.
- Step 3: Prepare the coconut rice: While the chicken is cooking, rinse the rice under cold water. In a medium saucepan, combine the rice, coconut milk, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Step 4: Make the mango salsa: In a small bowl, combine the diced mango, red onion, cilantro, jalapeño (if using), and lime juice. Gently toss to combine.
- Step 5: Assemble the bowls: Divide the cooked coconut rice among bowls. Top with the jerk chicken and mango salsa. Serve immediately.
Notes
- Leftovers store wonderfully in airtight containers in the fridge for up to 3 days.
- For reheating, gently warm the chicken and rice separately to avoid drying out the chicken; then, reassemble the bowls.
- Try adding a dollop of plain Greek yogurt or a drizzle of extra lime juice for a creamy, zesty twist.
- To maximize the mango salsa's vibrancy, prepare it just before serving to prevent the onion from becoming overly sharp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American