Description
A flavorful and vibrant dish featuring spicy jerk chicken served with tropical mango salsa and creamy coconut-infused basmati rice, perfect for a summery meal that combines bold Caribbean flavors with fresh fruit and rich textures.
Ingredients
Scale
For the Coconut Rice
- 2 cups uncooked basmati rice
- 1 (15 oz) can coconut milk
- 1/4 tsp salt
- 1 cup water
For the Jerk Chicken
- 5 (5 oz) boneless, skinless chicken breasts
- 3 Tbsp jerk seasoning
- 1 Tbsp olive oil
For the Mango Salsa
- 2 mangoes, pitted, peeled and diced
- 1/2 cup finely chopped red onion
- 1/4 cup chopped cilantro
- juice of 1/2 lime
- 1/4 tsp salt
Instructions
- Prepare the Coconut Rice: Combine the basmati rice, coconut milk, salt, and water in a saucepan over medium-high heat. Stir well and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and cook for 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and keep covered to stay warm.
- Cook the Jerk Chicken: Season both sides of the chicken breasts evenly with the jerk seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts to the hot skillet and cook for 5 to 7 minutes on each side, or until fully cooked and no longer pink in the center. Transfer the chicken to a cutting board and let it rest for a few minutes before slicing.
- Make the Mango Salsa: While the chicken cooks, combine the diced mangoes, finely chopped red onion, and chopped cilantro in a medium bowl. Add the lime juice and salt, then toss everything together until well mixed.
- Assemble and Serve: Serve the hot coconut rice on plates, top with sliced jerk chicken, and spoon the fresh mango salsa over the top for a colorful and delicious meal.
Notes
- For a spicier kick, add some finely chopped fresh chili to the mango salsa.
- Jerk seasoning can be homemade or store-bought; adjust quantity according to heat preference.
- Letting the chicken rest before slicing ensures juicier pieces.
- Use ripe mangoes for the best sweetness and texture in the salsa.
- This recipe can be made gluten-free by ensuring the jerk seasoning contains no gluten ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving (1 chicken breast with rice and salsa)
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg
Keywords: jerk chicken, mango salsa, coconut rice, Caribbean recipe, spicy chicken, tropical salsa, easy dinner, gluten free
