Spice up dinner with this Jamaican meal…

Jerk Chicken, Rice & Plantain

Jerk Chicken, Rice & Plantain - Key Ingredients

This meal has a little bit of everything and is sure to satisfy every taste bud.

Jerk Chicken, Rice & Plantain (3)

Servings: 4

Jerk Chicken, Rice & Plantain (9)

For the jerk chicken,

1 whole chicken or 4 chicken leg quarters, fat removed
2 tbsp jerk chicken powder or paste
¼ cup lemon juice
3 tbsp olive oil
2 tbsp honey
1 onion, chopped

  1. Pour all marinade ingredients into a large Ziploc bag, add chicken, and massage the marinade into it.
  2. Refrigerate overnight.
  3. Take chicken out of fridge 30-60 mins before cooking.
  4. Cook in a large frying pan with onion over medium heat for 10-12 mins on each side.
  5. Add a bit more fresh lemon juice to taste.

For the rice and beans,

2 tbsp olive oilJerk Chicken, Rice & Plantain (7)
1 onion, finely chopped
3 stalks of celery, chopped
1 red pepper, finely chopped
2 jalapeno peppers, finely chopped
2 cloves garlic, minced
2 cups of rice or wild rice blend mix
1 can kidney beans, drained and rinsed
2 tsp salt
1 tbsp jerk powder or paste
2 cups chicken or vegetable stock
2 cups water
4 green onions, chopped

  1. Heat oil in a large saucepan.
  2. Sautee onions for 2-3 mins; add celery, red peppers, jalapenos, and garlic. Sautee for 3-4 mins.
  3. Add rice, beans, salt, and the jerk seasoning. Sautee for 2 mins.
  4. Add the stock and water. Bring to a boil. Turn down to medium heat and cover pot.
  5. Let cook for 15 mins.
  6. Add green onions and stir. Cover again and cook for another 5 mins.
  7. Turn the stove off, keep covered. Let sit for 5 mins before serving.


For the plantain,

2-3 very black plantains (the blacker the sweeter)
2 tbsp butter

  1. Peel the plantain and slice length-wise in half.
  2. In a large frying pan, melt butter. Sautee the plantain in the butter over medium heat for 5 mins on each side.

Jerk Chicken, Rice & Plantain (6)

For the Swiss chard,

2 tbsp olive oil
2 cloves garlic
1 bunch of Swiss chard, thoroughly washed & coarsely chopped
Sea salt and fresh ground pepper to taste

  1. Heat olive oil in a large pan. Sautee garlic until just translucent.
  2. Add the Swiss chard and salt and pepper. Sautee for 2 mins.


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