Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs
- Jerk seasoning: 2 tbsp
- Mango: 1, diced
- Red onion: 1/4 cup, diced
- Jalapeño pepper: 1/2, seeded and minced
- Lime juice: 2 tbsp
- Coconut milk: 1 can (13.5 oz)
- Rice: 1.5 cups
Instructions
- Step 1: Marinate the chicken thighs with jerk seasoning for at least 30 minutes, or up to overnight in the refrigerator.
- Step 2: While the chicken marinates, prepare the coconut rice by rinsing the rice. Then, in a pot, combine the rice with the coconut milk and an equal amount of water (according to rice package directions). Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked through. Fluff with a fork.
- Step 3: While the rice cooks, prepare the mango salsa by combining the diced mango, red onion, jalapeño, and lime juice in a bowl. Mix well and set aside.
- Step 4: Grill or pan-fry the marinated chicken thighs over medium-high heat for 6-8 minutes per side, or until cooked through and no longer pink inside (internal temperature of 165°F). Let the chicken rest for a few minutes, then slice into strips or bite-sized pieces.
- Step 5: Assemble the bowls by layering coconut rice in the bottom, topping with sliced jerk chicken, and then spooning mango salsa over the top.
Notes
- Store leftover components separately in airtight containers in the refrigerator for up to 3 days to maintain the best textures.
- For optimal reheating, gently warm the chicken and rice individually to prevent the salsa from getting soggy.
- Garnish your bowls with toasted coconut flakes or chopped cilantro for an extra layer of flavor and visual appeal.
- Chef's secret: For a richer coconut rice, try toasting the rice in a dry pan for a few minutes before adding the coconut milk and water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American