All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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 Non-Stick Pan
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
Cook the Rice
Bring a small pot with jasmine rice, coconut milk, ¾ cup water, and ¼ 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.
Prepare the Ingredients
Slice plantains into 1" pieces.
Peel and halve shallot. Slice thinly.
Halve and juice lime.
Pat diced chicken dry and season with ¼ 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.
Quick-Pickle the Shallot
Combine shallot and lime juice in a mixing bowl. Set aside, 10 minutes.
While shallot pickles, cook chicken.
Cook the Chicken and Plantains
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.
Finish the Dish
Plate dish as pictured on front of card, topping rice with chicken-plantain mixture and garnishing with pickled shallot (to taste). Bon appétit!
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