Directions: |
Directions:Preheat oven to 400 degrees
Shake coconut milk well before opening can.
Prep:
Trim ends off plantain and make a slit down the side. Push your thumbs between skin and flesh of plantain and peel skin away. Cut plantain into ¼" slices on an angle. Mince chives. Stem kale and coarsely chop. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Rice:
1. Bring a small pot with rice, half the coconut milk, ½ cup water, and ¼ tsp. salt to a boil.
2. Reduce to a simmer, cover, and cook until rice is tender, (18-20 min.)
3. Remove from burner, fluff with a fork, and set aside. While rice cooks, sear chicken.
Chicken:
1. Toss plantains with ½ tsp. olive oil, brown sugar, and ¼ tsp. salt in a mixing bowl.
2. Heat a large non-stick oven-safe pan over medium-high heat. Add 1 tsp. olive oil and chicken, skin side down, to hot pan and cook until skin is golden brown, (4-5 min.)
3. Flip chicken to skin side-up, and cook (3 min.)
Plantains:
1. Flip chicken skin side down again, and add plantain slices.
2. Place pan in oven and roast (8 min.)
3. Carefully, flip plantains and roast until chicken reaches a minimum internal temperature of 165 degrees, (8-10 min.)
4. Carefully, remove pan from oven (handle will be hot).
5. Transfer chicken and plantains to a plate and set aside. While chicken cooks, sauté kale.
Kale:
1. Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and kale to hot pan. Stir occasionally until just wilted, (2-3 min.)
2. Season with a pinch of salt and pepper and set aside.
Plate dish as pictured on front of card, saucing chicken with jerk sauce and garnishing meal with chives. Bon appétit!
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This recipe for Jerk Chicken and Brown Sugar Plantains is from