Bring a small pot with jasmine rice, coconut milk, 3/4 cup water, and 1/4 tsp. salt to a boil. Don't worry if coconut milk has solidified. It is part of natural processes. Place coconut milk in pot and break up as needed.

Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and set aside covered.

While rice cooks, prepare ingredients.

Slice plantains into 1" pieces.

Peel and halve shallot. Slice thinly.

Halve and juice lime.

Pat diced chicken dry and season with 1/4 tsp. salt. If you received whole chicken thighs, on a separate cutting board, cut into 1" dice. Don't worry about trimming. Excess fat will render while cooking and add flavor.

Combine shallot and lime juice in a mixing bowl. Set aside, 10 minutes.

While shallot pickles, cook chicken.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and sear undisturbed, 2-3 minutes.

Add plantains and stir occasionally until plantains are caramelized and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.

Stir in jerk sauce and peas and cook until warmed through, 1-2 minutes.

Plate dish as pictured on front of card, topping rice with chicken-plantain mixture and garnishing with pickled shallot (to taste). Bon appétit!