LiveSqueezy
  • Home
  • All Recipes
  • Goal
  • About
  • FAQ
  • Contact

Baked Jerk Chicken with Coconut Rice & Cinnamon Sweet Plantains

4/24/2017

0 Comments

 
Picture
A recipe from the classic PaleOMG blog. I've had this one saved to try for a while now, but I keep forgetting to buy plantains ahead of time so that they have time to brown. If you want to make this recipe next week then go to the store today and buy some plantains! Also, the recipe calls for marinating the chicken for 24 hours, so be mindful of that too if you choose to make this. It's never fun when you print off a recipe and start preparing everything just to find out in the directions that the meat was supposed to be marinating for a day. Anyways, this meal was absolutely amazing! The coconut rice did not have an overpowering coconut taste to me, but I also only used 3 Tbsp of unsweetened coconut flakes and a light coconut milk. I only made a few other changes to the ingredient servings and I indicated those in parenthesis below. The original recipe also has a recipe for making Tomatillo Coconut Guacamole to pair with this meal if you want to check that out (link below). I did not opt for that this time. The last note I have is to make sure you keep an eye on the plantains while in the sauté pan, so they do not burn. My first batch may or may not have been burned a little. Hope you enjoy this one!

Baked Jerk Chicken with Coconut Rice & Cinnamon Sweet Plantains
Ingredients:
  • 1½ pound skinless, boneless chicken breasts (I used closer to 2lbs)
Marinade:
  • ¼ white onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 2 jalapeños (remove seeds for less spice)
  • 3 tablespoons coconut aminos
  • 2 tablespoons olive oil
  • juice of 1 lime
  • 1 tablespoon dried thyme
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice
  • ½ teaspoon black pepper
  • couple pinches of salt
Coconut Rice:
  • 1 head cauliflower, stem removed, roughly chopped (I used two 1lb frozen bags)
  • ⅓ cup canned coconut milk
  • ¼ cup Unsweetended Shredded Coconut (I used 3 Tbsp instead)
  • 1 tablespoon Gold Label Virgin Coconut Oil
  • 1 teaspoon raw honey
  • pinch of salt
Cinnamon Sweet Plantains:
  • ½ cup coconut oil or ghee
  • 3 ripe (brown) plantains, peeled and sliced at an angle into 1 inch slices (I just used 2 plantains)
  • 1 teaspoon cinnamon
  • healthy pinch of salt
For garnishing:
  • green onions, sliced
  • lime wedges
Directions:
  1. Place all ingredients for the marinade in a blender and puree until smooth. Pour marinade into a bowl, add chicken and coat then place in the fridge for 24+ hours.
  2. Before cooking the chicken make the coconut rice and keep under low heat to keep warm. (See instructions for rice below.)
  3. Preheat oven to 425 degrees. Add chicken to a cast iron skillet and pour the marinade on top. Place in the oven and bake for 15-20 or until chicken reaches an internal temperature of 160-165 degrees or until juices run clear. Let rest for a couple minutes before slicing.
  4. While the chicken cooks, place coconut oil in a small sauté pan over medium heat. You need enough fat to cover the plantains about halfway. Once the oil is hot (water sizzles on top when added), sprinkle the plantains with cinnamon and a bit of salt and cook for about 2 minutes per side, until golden brown on both side. You may need to cook them in batches to avoid overcrowding the pan.
  5. Serve dish of coconut rice, sliced chicken, plantains, guacamole and garnish with lime and green onions.
Coconut Rice Directions:
  1. First add your chopped cauliflower to your food processor with the shredding attachment to "rice" the cauliflower.
  2. Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, mixing occasionally.
  3. Then add your other ingredients for your coconut rice and cover to cook down. Stir occasionally to make sure it doesn't burn!
  4. Let the rice cook for about 5-8 minutes until coconut milk has evaporated and you have sticky rice.

Original recipe found here
0 Comments



Leave a Reply.

    Picture

    Erika Copeland

    Sharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life.

    Instagram

    categories

    All
    AIP
    Beef
    Breakfast
    Brussels
    Burgers
    Casserole
    Cauliflower Rice
    Chicken
    Crockpot
    Kombucha
    Low FODMAP
    Meal Prep Tips
    Nutrition Blog
    Pork
    Pressure Cooker
    Quiche
    Sausage
    Shrimp
    Snacks
    Steak
    Sweet Potatoes
    Treats
    Tuna
    Turkey
    Vegan
    Video
    Whole30

    Archives

    December 2021
    November 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016

Powered by Create your own unique website with customizable templates.
  • Home
  • All Recipes
  • Goal
  • About
  • FAQ
  • Contact