This recipe brings the vibrant flavors of the Caribbean to your kitchen with succulent jerk chicken, sweet and tangy mango salsa, and creamy coconut rice. It’s a complete meal that’s both healthy and satisfying, perfect for a weeknight dinner or a weekend gathering.
Why you will love this recipe:
These Jerk Chicken Bowls are a symphony of textures and tastes. The spicy, savory jerk chicken pairs beautifully with the refreshing sweetness of the mango salsa, all resting on a bed of creamy, fragrant coconut rice. It’s a dish that’s easy to customize to your liking, and it’s sure to impress your family and friends. Plus, it’s a relatively healthy meal packed with protein, vitamins, and flavor.
Ingredients:
For the jerk chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into strips
- 2 tbsp jerk seasoning (store-bought or homemade – see tips for making your own!)
- 2 tbsp olive oil
- 1 tbsp lime juice
For the coconut rice:
- 1 cup long-grain white rice (Basmati or Jasmine rice work well)
- 1 cup coconut milk (unsweetened, full-fat for best flavor)
- 1 cup water
- 1/4 tsp salt
For the mango salsa:
- 1 large ripe mango, diced (make sure it’s firm enough to hold its shape)
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt to taste
Optional toppings:
- Lime wedges
- Extra cilantro
- Sliced avocado
- Hot sauce (for an extra kick)
- Toasted coconut flakes
- Black beans
Preparation:
Step 1: Marinate the chicken. In a medium-sized bowl, combine the chicken strips, jerk seasoning, olive oil, and lime juice. Make sure the chicken is well coated with the marinade. Cover the bowl with plastic wrap or transfer the mixture to a resealable bag. Refrigerate for at least 20 minutes, or ideally, for a few hours or even overnight. The longer it marinates, the more flavorful the chicken will be.
Step 2: Prepare the coconut rice. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring the mixture to a boil over medium-high heat.
Step 3: Cook the coconut rice. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid during the simmering process, as this can release steam and affect the cooking time.
Step 4: Prepare the mango salsa. While the rice is cooking, prepare the mango salsa. In a separate bowl, gently combine the diced mango, finely chopped red onion, diced red bell pepper, chopped fresh cilantro, lime juice, and a pinch of salt. Taste and adjust the seasoning as needed. You may want to add a touch of honey or agave nectar if your mangoes are not very sweet. Cover the salsa and refrigerate until ready to serve. This allows the flavors to meld together.
Step 5: Cook the chicken. Heat a skillet or grill pan over medium-high heat. If using a skillet, add a tablespoon of olive oil to prevent sticking. Remove the marinated chicken from the refrigerator and let it come to room temperature for a few minutes. This will ensure even cooking. Add the chicken strips to the hot skillet or grill pan in a single layer, being careful not to overcrowd the pan. Cook for 4-6 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The chicken should be nicely browned and slightly charred. Let the chicken rest for a few minutes before slicing.
Step 6: Assemble the bowls. Divide the cooked coconut rice evenly among bowls. Top with the sliced jerk chicken and a generous serving of mango salsa. Garnish with your choice of optional toppings, such as lime wedges, extra cilantro, sliced avocado, hot sauce, toasted coconut flakes, or black beans. Serve immediately and enjoy the explosion of flavors!
COOKING Rating: 3/5 (Easy to Moderate)
Serving Suggestions:
These Jerk Chicken Bowls are a complete meal on their own, but you can also serve them with a side of:
- Plantain chips
- Coleslaw
- Grilled vegetables
- Black beans and rice
- A simple green salad
Tips:
- Homemade Jerk Seasoning: For a more authentic flavor, make your own jerk seasoning. Combine 2 tablespoons of ground allspice, 1 tablespoon of ground thyme, 1 tablespoon of ground ginger, 1 tablespoon of brown sugar, 1 teaspoon of ground cinnamon, 1 teaspoon of cayenne pepper (or more, to taste), 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of ground cloves. Store in an airtight container.
- Marinating Time: The longer you marinate the chicken, the more flavorful it will be. If you’re short on time, marinate for at least 20 minutes. For the best flavor, marinate overnight.
- Mango Salsa Variations: Feel free to experiment with the mango salsa. Add other fruits like pineapple or papaya, or vegetables like jalapeños for extra heat.
- Coconut Rice Tips: Use full-fat coconut milk for the creamiest and most flavorful coconut rice. If you prefer a less intense coconut flavor, you can use light coconut milk or substitute some of the coconut milk with water.
- Spice Level: Adjust the amount of jerk seasoning to your liking. If you prefer a milder flavor, use less jerk seasoning. If you like it spicy, add more cayenne pepper to the seasoning or use a hotter jerk seasoning blend.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Nutritional Information (per serving, approximate):
Calories: 650-750 kcal (depending on toppings and portion sizes) Protein: 45-55g Sodium: 500-700mg (depending on the jerk seasoning and salt added)
Conclusion:
These Jerk Chicken Bowls with Mango Salsa and Coconut Rice are a delicious and satisfying meal that’s perfect for any occasion. The combination of spicy jerk chicken, sweet and tangy mango salsa, and creamy coconut rice is a flavor explosion that will tantalize your taste buds. It’s a versatile recipe that can be easily customized to your liking. So, gather your ingredients, put on some Caribbean music, and get ready to enjoy a taste of paradise!
5 Questions and Answers About This Recipe:
Q1: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can definitely use chicken breasts instead of chicken thighs. However, keep in mind that chicken breasts tend to be drier than chicken thighs, so be careful not to overcook them. Marinating the chicken breasts for a longer period will also help to keep them moist. You might also consider pounding the chicken breasts to an even thickness before marinating and cooking, which will help them cook more evenly.
Q2: Can I make the mango salsa ahead of time?
A: Absolutely! In fact, making the mango salsa ahead of time is a great idea. It allows the flavors to meld together and intensifies the taste. You can prepare the mango salsa up to 24 hours in advance and store it in an airtight container in the refrigerator. Just be sure to add the lime juice right before serving to prevent the mango from browning.
Q3: I don’t have coconut milk. Can I substitute it with something else?
A: If you don’t have coconut milk, you can substitute it with regular milk or water. However, the coconut rice will not have the same creamy texture and distinct coconut flavor. For a slightly richer flavor, you could try using a combination of milk and a teaspoon of coconut extract. Almond milk or other plant-based milks can also be used, but they will alter the flavor profile slightly.
Q4: Can I make this recipe vegetarian or vegan?
A: Yes, you can easily adapt this recipe to be vegetarian or vegan. Substitute the chicken with grilled or pan-fried tofu or tempeh. You can also use jackfruit, which has a similar texture to shredded chicken when cooked. For the coconut rice, ensure that you are using a vegan-friendly brand of coconut milk. All other ingredients are naturally vegetarian and vegan.
Q5: How can I store leftovers?
A: Leftovers can be stored in the refrigerator in separate airtight containers for up to 3 days. The chicken, coconut rice, and mango salsa are best stored separately to maintain their texture and flavor. Reheat the chicken and rice in the microwave or on the stovetop until heated through. The mango salsa is best served cold, so add it to the reheated chicken and rice just before serving.
