Prep Time: 15 minutes

Total Cook Time: 1 hour

Servings: 2 servings

Ingredients

• 2 chicken thighs, bone in
• 4 tbsp of Jamaican Jerk Chicken Rub

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

Directions/Instructions:

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