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
Original recipe found here
Sharing the recipes I prepare to help others eat more real food and begin their journey to a healthier life.