Meal Kit

Jerk Chicken and Plantains

with coconut rice

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy, Tree Nuts

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    3 fl. oz. Jerk Sauce
  • 2 oz. Peas
  • 1 Lime
  • 1 Shallot
  • 6 oz. Sliced Plantains
  • ¾ cup Jasmine Rice
  • Info
    5⅖ fl. oz. Coconut Milk
  • 14 oz. Diced Chicken Thighs

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    Quick-Pickle the Shallot

    Combine shallot and lime juice in a mixing bowl. Set aside, 10 minutes. While shallot pickles, cook chicken.

  4. 4

    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.

  5. 5

    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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