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.
Cook The Rice
"Bring a small pot with jasmine rice and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and fluff with green onion bottoms. Set aside.
While rice cooks, prepare ingredients."
Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cut plantains into 1 inch pieces
Cook The Plantains
Place a medium pan over medium-high heat and add2 tsp. olive oil. Add plantains and cook until browned all over and slightly crispy, 4-5 minutes.
Cook The Chicken
In the same pan over medium-high heat add 1 tsp. olive oil. Add chicken thighs to hot pan and cook until deep brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add bell peppers and garlic. cook 3-4 minutes or until peppers are tender.
Finish The Dish
Plate dish as pictured on front of card, drizzling jerk sauce over top of the dish and garnishing with green onion tops and crispy jalapenos. Bon appétit!
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