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Baked Jerk Chicken with Coconut Rice and Fried Sweet Plantains Recipe

Baked Jerk Chicken with Coconut Rice and Fried Sweet Plantains recipe


This dish is a tasty chicken meal with spicy flavors and sweet sides. Chicken is marinated in jerk spices and baked. Rice is cooked with coconut and beans. Sweet plantains are fried until golden.


4 Chicken Thighs
150 g Dry Kidney Beans, soaked overnight
1 Large Yellow Onion, chopped
3 Spring Onions, chopped
5 Sprigs of Thyme
60 ml Water
2 Scotch Bonnet Peppers, chopped
8 Cloves of Garlic, peeled
350 ml Coconut Milk
80 g Creamed Coconut
500 g Basmati Rice
1 Tsp Pimento Seeds
2 Tsp Jerk Seasoning
2 Tbsp Brown Sugar
1/2 Tsp Ground Cinnamon
1 Tbsp White Wine Vinegar
1 Tbsp Soy Sauce
1 Lemon
2 Ripe Plantains, sliced
Vegetable Oil for frying


Preheat the oven to 180°C (356°F).
For the marinade, blend together half the chopped onion, 4 garlic cloves, 1 tsp pimento seeds, 3 sprigs of thyme, 2 spring onions, a pinch of black pepper, ground cinnamon, 1 tbsp brown sugar, a pinch of salt, white wine vinegar, juice of half a lemon, 1 chopped scotch bonnet pepper, soy sauce, and 60 ml water.
Rub the jerk seasoning and half of the marinade onto the chicken thighs. Let it marinate for at least 1 hour, or overnight for best flavor.
Place the marinated chicken thighs on a baking tray and bake for 45 minutes, or until fully cooked.
While the chicken is baking, rinse the soaked kidney beans and add them to a pot with the remaining onion, 1 spring onion, the rest of the thyme, 4 garlic cloves, coconut milk, creamed coconut, and the remaining scotch bonnet pepper. Bring to a boil.
Add the rice to the pot, stir well, and reduce heat to a simmer. Cover and cook for 20 minutes, or until the rice is fluffy and the liquid is absorbed.
Heat vegetable oil in a frying pan over medium heat and fry the plantain slices until they are golden brown on both sides.
Serve the baked jerk chicken with a side of coconut rice and fried plantains. Garnish with a wedge of lemon.

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