Meal Kit
Jerk Chicken and Brown Sugar Plantains
with coconut rice and kale
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Chef
Jimmy Madla
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Enjoyed even by my picky eaters. Would definitely make again
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Everything about this meal was delicious. It even made me enjoy kale, something I've never liked before.
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Awesome ingredients... plantains? WOW! This is what I would expect to eat in Jamaica. SO good!
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Dear gawd, one of our favorite recipes. The jerk sauce was amazing, the coconut rice was perfect. Really love this dish, great job!
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I loved this recipe. Hope see more spanish inspired meals with Home Chef being a hispanic woman in America. Thanks!
In Your Box (serves 2)
- 2 Bone-in Skin-On Chicken Breasts
- 1 Ripe Plantain with Black Spots
- 5⅖ fl. oz. Coconut Milk
- 4 oz. Kale
- ½ cup Jasmine Rice
- 2 fl. oz. Jerk Sauce
- ½ oz. Light Brown Sugar
- 6 Chive Sprigs
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.
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Nutrition (per serving)
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Calories850
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Carbohydrates77g
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Net Carbs74g
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Fat34g
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Protein55g
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Sodium1590mg
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
Cooking Guidelines
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
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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 1/4" slices on an angle. Mince chives. Stem kale and coarsely chop. Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
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2 Cook the Rice
Bring a small pot with rice, half the coconut milk, 1/2 cup water, and 1/4 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.
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3 Sear and Roast Chicken
Toss plantains with 1/2 tsp. olive oil, brown sugar, and 1/4 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.
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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.
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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.
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6 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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