|juice from one lime|
|habanero or scotch bonnet peppers||1 or 2|
|fresh grated ginger||1 Tbsp|
|ground cloves||1/2 tsp|
|ground nutmeg||1/2 tsp|
|ground cinnamon||1/2 tsp|
|allspice (This is used in the rice and marinade. )||3/4 tsp|
|Worcestershire sauce||2 Tbsp|
|turbinado or brown sugar||2 Tbsp|
|salt and pepper||at least 1/4 tsp|
|coconut milk (I use low-fat.)||1 can|
|white or jasmine rice||1 cup|
|diced fresh or frozen mango||1/4 cup|
|sliced green onions||2 to 3|
|white sugar||1 Tbsp|
|sliced bell peppers||1 cup|
|sliced onion||1 medium|
|sliced onion||1 medium|
This Jamaican Jerk Chicken with Mango Coconut rice touches all of your senses. It’s bright, tangy, spicy, and slightly sweet. It fills your house with the most incredible smells making your stomach growl in anticipation.
- Place the following ingredients into your Ninja or blender. Puree and pour over your meat. Any chicken works here, but if you use chicken with bones you might have to cook it a bit longer. Mr. Teacher and I prefer boneless skinless chicken breasts. Marinate for at least 1 hour. I usually do it for 3-4 hours.
- 2 green onion
- juice from one lime
- 1 or 2 habanero or scotch bonnet peppers ( I do 1 1/2 and save the other half to serve with the finished meal.)
- 3 cloves garlic
- 1 Tbsp fresh grated ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/2 tsp thyme
- 2 Tbsp Worcestershire sauce
- 2 Tbsp turbinado or brown sugar
- at least 1/4 tsp salt and pepper
I use Penzeys Spices. You can really taste the difference!
2. Place your chicken, peppers, and onions onto a baking stone or baking dish with a lip to catch the juices. Put into a 425 degree oven.
I love my baking stones! You can cook with much less fat and get more flavor. Get yours today!
3. While the chicken, peppers, and onions are baking. Make the rice. Put the following ingredients into an uncovered sauce pan over high heat.
- 1 can coconut milk (I use low-fat.)
- 1 cup white or jasmine rice
- 1/4 cup diced fresh or frozen mango
- 2 to 3 sliced green onions
- 1 Tbsp white sugar
- 1/4 tsp more if desired salt
- 1/4 tsp allspice
When it comes to a boil, reduce it to medium heat. Stir every few minutes. You want the rice to absorb the coconut milk and get to an almost risotto like consistency.This takes about 20 minutes.
4. Just when the rice is finished, stir in your chopped mango and sliced green onions. Taste it to see if it has enough salt and sugar. Adjust if needed.
5. Remove your chicken when it is firm to the touch after 25-30 minutes. Don’t cut into it right away. Allow the juices to redistribute while you dish up the rice, peppers, and onions. Pour the pan drippings over everything. Top with more sliced habanero/scotch bonnet peppers, sliced green onions, and hot sauce if desired.
Click to order your Mango Habanero Hot Sauce.
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