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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.
Awesome ingredients... plantains? WOW! This is what I would expect to eat in Jamaica. SO good!
I loved this recipe. Hope see more spanish inspired meals with Home Chef being a hispanic woman in America. Thanks!
Everything about this meal was delicious. It even made me enjoy kale, something I've never liked before.
Enjoyed even by my picky eaters. Would definitely make again
Dear gawd, one of our favorite recipes. The jerk sauce was amazing, the coconut rice was perfect. Really love this dish, great job!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Oven-Safe Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card, saucing chicken with jerk sauce and garnishing meal with chives. Bon appétit!
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