Description
A vibrant and flavorful meal featuring spicy jerk chicken served with sweet mango salsa and creamy coconut-infused basmati rice. This quick and easy recipe combines Caribbean-inspired spices with fresh ingredients to create a balanced dish perfect for a weeknight dinner.
Ingredients
For the Coconut Rice
- 1 cup basmati rice
- 2/3 cup coconut milk
- 2/3 cup water
For the Mango Salsa
- 1 mango, peeled and diced
- 2 tablespoons finely chopped red onion
- 1 tablespoon minced cilantro
- 1/4 lime wedge (juice)
- Salt to taste
For the Jerk Chicken
- 2 small boneless skinless chicken breasts (about 1/2 lb each)
- 2 tablespoons jerk seasoning
- 1 tablespoon oil
Instructions
- Cook the Coconut Rice: Combine the basmati rice, coconut milk, and water in a medium saucepan. Bring the mixture to a boil over high heat. Once boiling, stir the rice, reduce the heat to low, cover the saucepan, and let the rice cook undisturbed for 15 minutes until tender and liquid is absorbed.
- Prepare the Mango Salsa: In a mixing bowl, combine the diced mango, finely chopped red onion, minced cilantro, and a pinch of salt. Squeeze the juice from the lime wedge over the mixture and toss gently to combine. Set aside to let flavors meld.
- Season the Chicken: Pat the chicken breasts dry with paper towels. Generously coat both sides with jerk seasoning, ensuring an even distribution for maximum flavor.
- Cook the Chicken: Heat the oil in a skillet over medium-high heat until it shimmers. Carefully place the chicken breasts in the hot skillet and cook without moving for 3-5 minutes to develop a crust. Flip the chicken and cook the other side for an additional 3-5 minutes, or until the internal temperature reaches 165°F (74°C) for safe consumption.
- Assemble the Bowls: Slice the cooked chicken breasts into strips. Divide the coconut rice between two bowls, top with sliced jerk chicken and a generous spoonful of mango salsa. Serve with a wedge of lime on the side for an extra burst of freshness.
Notes
- If using larger chicken breasts, increase cooking time to ensure they are fully cooked through (about 6-7 minutes per side).
- For extra heat, add finely chopped jalapeño to the mango salsa.
- Leftover rice can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Use fresh jerk seasoning or a high-quality store-bought blend for best flavor.
