Jamaican Jerk Chicken and Rice with Mango Salsa


Prep Time: 15 minutes

Total Cook Time: 1 hour

Servings: 2 servings



For the chicken:

For the coconut basmati rice:

  • ½ cup of basmati rice
  • ½ cup of coconut milk
  • ½ cup of water
  • Salt to taste

For the mango salsa:

  • 1 oz mango, chopped
  • ½ oz bell peppers, diced
  • ½ oz onion, diced
  • 1 tsp of lime juice
  • 1 tbsp of fresh parsley, chopped
  • Salt to taste
  • ½ tsp of garlic granulates




                            1 - Preheat oven to 375 F

                            2 - Season the thighs with Jamaican Jerk Chicken Rub all over

                            3 - Cook them in a hot pan, with some oil, for 5 minutes on each side or until browned

                            4 - Transfer to a baking tray, and bake until cooked through, about 45 minutes

                            5 -  Meanwhile, make the coconut basmati rice: in a pot, add in rice, coconut milk, and water

                            6 - Cook over low heat until all of the liquid is absorbed

                            7 - Remove from heat, cover with a lid, and let it rest for 15 minutes; fluff with a fork and season to taste with salt

                            8 - Make the mango salsa: mix all salsa ingredients together

                            9 - When the chicken is ready, serve over the rice and top with the mango salsa

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