Customer Favorite

Jerk Chicken and Brown Sugar Plantains

with coconut rice and kale

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Tree Nuts

A note about serious food allergies

Jamaican jerk chicken is usually a laborious and lengthy culinary commitment. We've streamlined this Caribbean experience for you. Juicy bone-in chicken breasts are basted with our not-too-spicy favorite jerk sauce. (Wait, who you callin' a jerk sauce?) You'll peel and slice ripe plantains (the ones with black spots are perfect for this use) and cook them with brown sugar in the same pan as the chicken, so they soak up all that chicken-y goodness. These bold flavors are perfectly complemented with lightly sautéed kale and coconut milk rice.

In Your Box (serves 2)

  • 5⅗ fl. oz. Coconut Milk
  • 1 Ripe Plantain with Black Spots
  • 6 Chives
  • 4 oz. Kale
  • 2 Bone-in Skin-On Chicken Breasts
  • ½ cup Jasmine Rice
  • ½ oz. Light Brown Sugar
  • 2 fl. oz. Jerk Sauce
  • Nutrition (per serving)

  • Calories
    847
  • Carbohydrates
    83g
  • Fat
    35g
  • Protein
    52g
  • Sodium
    1566mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Oven-Safe Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • Jerk Chicken and Brown Sugar Plantains with coconut rice and kale
    1

    Prepare the Ingredients

    Trim ends off plantain and make a slit down the side. Push your thumbs between skin and flesh of plantain and peel skin away. Cut plantain into ¼" slices on an angle. Mince chives. Stem kale and coarsely chop. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Jerk Chicken and Brown Sugar Plantains with coconut rice and kale
    2

    Cook the Rice

    Bring a small pot with rice, half the coconut milk, ½ cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner, fluff with a fork, and set aside. While rice cooks, sear chicken.

  • Jerk Chicken and Brown Sugar Plantains with coconut rice and kale
    3

    Sear and Roast Chicken

    Toss plantains with ½ tsp. olive oil, brown sugar, and ¼ tsp. salt in a mixing bowl. Heat a large non-stick oven-safe pan over medium-high heat. Add 1 tsp. olive oil and chicken, skin side down, to hot pan and cook until skin is golden brown, 4-5 minutes. Flip chicken to skin side-up, and cook 3 minutes.

  • Jerk Chicken and Brown Sugar Plantains with coconut rice and kale
    4

    Cook the Plantains

    Flip chicken skin side down again, and add plantain slices. Place pan in oven and roast 8 minutes. Carefully, flip plantains and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Carefully, remove pan from oven (handle will be hot). Transfer chicken and plantains to a plate and set aside. While chicken cooks, sauté kale.

  • Jerk Chicken and Brown Sugar Plantains with coconut rice and kale
    5

    Sauté the Kale

    Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and kale to hot pan. Stir occasionally until just wilted, 2-3 minutes. Season with a pinch of salt and pepper and set aside.

  • Jerk Chicken and Brown Sugar Plantains with coconut rice and kale
    6

    Finish the Dish

    Plate dish as pictured on front of card, saucing chicken with jerk sauce and garnishing meal with chives. Bon appétit!