Caribbean Jerk Chicken Plate with Sweet Plantains, Coconut Rice & Sautéed Kale

Ingredients 14 total

• 1 ½ lb chicken thighs
• 2 tbsp jerk seasoning
• 1 tbsp olive oil
• 2 large ripe plantains
• 2 tbsp brown sugar
• 2 tbsp butter
• 1 ½ cups jasmine rice
• 1 cup coconut milk
• 1 cup water
• ½ tsp salt
• 4 cups kale
• 1 tbsp olive oil
• 2 cloves garlic
• salt

How to Make It

1. 1Season chicken with jerk seasoning and olive oil.
2. 2Let sit for ⏱ 10–15 minutes.
3. 3Cook rice by combining rice, coconut milk, water, and salt.
4. 4Bring to a boil, then reduce heat, cover, and simmer for ⏱ 15 minutes.
5. 5Fluff and set aside.
6. 6Heat a skillet or grill pan over medium-high heat and cook chicken for ⏱ 5–7 minutes per side until cooked through.
7. 7Set aside.
8. 8In a separate pan, melt butter over medium heat.
9. 9Add plantains and sprinkle with brown sugar.
10. 10Cook plantains for ⏱ 3–4 minutes per side until caramelized and tender.
11. 11Heat olive oil in a pan and sauté garlic until fragrant.
12. 12Add kale and cook until wilted and tender, about ⏱ 5 minutes.
13. 13Season with salt.
14. 14Serve jerk chicken with coconut rice, caramelized plantains, and sautéed kale.