Jerk Chicken Thigh Rice Bowl
with crispy plantains and red peppers
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Wheat, Soy
Chef
Jimmy Cababa
In Your Box (serves 2)
- 1 tsp. Seasoned Salt Blend
- 2 Garlic Clove
- 2 Green Onion
- 1 Red Bell Pepper
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½ oz. Crispy Jalapeños
- ¾ cup Jasmine Rice
- 6 oz. Sliced Plantains
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2 fl. oz. Jerk Sauce
- 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.
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Nutrition (per serving)
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Calories878
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Carbohydrates110g
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Fat25g
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Protein49g
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Sodium1635mg
Recipe Steps
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1 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."
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2 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. Mince garlic Cut plantains into 1 inch pieces
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3 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.
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4 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.
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5 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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