JERK CHICKEN WITH MANGO SALSA & COCONUT RICE

JERK CHICKEN WITH MANGO SALSA & COCONUT RICE
An Adaptation of Cheryl Malik Recipe from Punchfork
Time: 35 min
Servings: 2

INGREDIENTS

For the Rice

  • 1 cup basmati rice
  • 2/3 cup coconut milk
  • 2/3 cup water

For the Mango Salsa

  • 1 mango, diced
  • 2 tbsp red onion, finely chopped
  • 1 tbsp cilantro, chopped (or Dried Cilantro)
  • ¼ lime wedge, juiced (+ more wedges for serving)
  • Pink Himalayan Salt, to taste 

For the Jerk Chicken

 

PREPARATION

  1. In a medium pot, add rice ingredients and bring to a boil. Cover and let cook for 15 minutes.
  1. Combine mango salsa ingredients in a bowl. 
  1. Coat chicken with A Spice Affair’s Jamaican Jerk Seasoning on both sides.
  1. In a pan, heat oil over medium heat. Once hot, add chicken and cook for 5-6 min on each side or until tender. 
  1. Slice the Jerk Chicken and serve with coconut rice, mango salsa and lime wedge. Delicious mon!

PS. May serve with sides of Jamaican Corn with Coconut Flakes and Jamaican Spicy Shrimp!

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