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

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)

  • 1 tsp. Seasoned Salt Blend
  • 2 Garlic Clove
  • 2 Green Onion
  • 1 Red Bell Pepper
  • Info
    ½ oz. Crispy Jalapeños
  • ¾ cup Jasmine Rice
  • 6 oz. Sliced Plantains
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    878
  • Carbohydrates
    110g
  • Fat
    25g
  • Protein
    49g
  • Sodium
    1635mg

Recipe Steps

  • 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."

  • 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

  • 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.

  • 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.

  • 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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