Jerk Chicken, Coconut lime rice, Black beans, Sautéed brussels sprouts and cinnamon fried plantians.. YUM. Just what the doctor prescribed in my vacation package and I didn’t even have to leave the house. Well, only to go to Ralph’s but you catch my drift. Lets dive right in shall we?
First I wanted to make homemade marinade. Not buy something saucy and spicy out of a bottle, eh. Anyone can do that and they all end up just tasting like plastic. So lets get our marinade ready first.
What you will need:
- Large mixing bowl for marinade and chicken
- Large Sautee pan for brussels sprouts
- medium pot for rice
- small pot for beans
- small frying pan for plantain’s
- Chicken (I used filleted thighs and breasts)
- Plain white rice
- 1 medium can of black beans (no spices)
- 2 whole plantain’s
- 1.lb of fresh (stemmed and halved) brussels sprouts.
- 2 cups of coconut water
- small bag of shredded coconut.
- 3 scallions, chopped
- 4 large garlic cloves, chopped
- 1 small onion, chopped
- 4 to 5 fresh habanero chile (stemmed and seeded)
- 1/4 cup fresh lime juice
- 1/4 cup orange/ mango juice
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 1/2 tablespoons salt
- 1 tablespoon packed brown sugar
- 1 tablespoon fresh thyme leaves
- 2 teaspoons ground allspice
- 2 teaspoons black pepper
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
After your marinade is done, drop in your rinsed chicken pieces and toss them around. Make sure they’re all saturated with the marinade and let it sit in the refrigerator.
1. After the chicken is marinading you will begin with your rice: Fill a pot with 2 cups of coconut water and 1 cup of regular water. Also add in 3-4 tablespoons of lime juice to your water and set it to boil. Once the water is boiling drop in 1.5 cups of rice and let it boil uncovered. Once the rice has boiled and the water is almost flush with the rice, stir it, reduce the heat, and cover it until its tender.
2. While the rice is cooking, wash all of your brussels sprouts and cut off the stems of them while also cutting them in half. This aids in the cooking process and allows them to brown a little more. For this sauté I used: Salt, Pepper, Fresh garlic and lime juice 2 Tablespoons. Ready, set, sauté.
3. Now for the black beans. Empty your beans into a small pot. cutting a chunk of onion leaving it whole. This is to drop in and add flavor to the beans, leaving it whole allows your to scoop around it or take it out. Nobody wants stringy onions in their beans. Well I definitely don’t.
4. As far as the plantain goes you want to make sure when you pick them they’re not so green, green means that they’re not sweet enough because they haven’t ripened yet. So go for the brown-ish yellow, those are perfect. You’re going to slice them. you can make chips, spears, cut them up how ever you want. Drizzle some olive oil into a pan (lightly) and warm it up to medium temperature. Once it’s warm you can drop you plantain’s into the oil finishing them with a few shakes/ dusts of cinnamon to add some sweetness and spice to the fruit. yumm! Caramelized! Once golden yellow, remove and set on a dry napkin to remove excess oil.
5. Now that all your sides are done/ cooking on low (simmer) you can grill your chicken 10minutes each side. Using the marinade through out the cooking process add some to each chicken piece after flipping it over on the grill. Extra juicy.
6. To plate your food get your rice and beans fresh and hot, putting your beans on top of your rice helps to not have beans falling all around your plate. Now for the brussels sprouts, chicken, and finally, plantains.
For an extra kick! You can make dessert with the extra fried plantains.
Warm them up on the pan again at medium heat this time throwing in a shot (or two) of Jamison and let those bad boys sizzle for a bit.
Fry up 2 slices of bacon
Scoop your favorite amount of ice cream (or stay classy with vanilla) and enjoy this heaven on a plate dessert. I drizzled some chocolate because, hey, who doesn’t like that?! Enjoy!