Jerk Chicken Bowls with Coconut Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 0.5 cup Jerk Marinade
• 1 can Coconut Milk
• 1.5 cups Long Grain Rice
• 1 large Mango
• 0.5 medium Red Onion
• 1 medium Bell Pepper (Red or Yellow)
• 0.25 cup Cilantro
• 2 tbsp Lime Juice
• 2 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Marinate chicken thighs in jerk marinade for at least 30 minutes (or overnight in the refrigerator).
2. 2Rinse the rice until the water runs clear.
3. 3In a saucepan, combine coconut milk, rice, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked.
4. 4While rice is cooking, prepare the mango salsa. Dice mango, red onion, and bell pepper. Chop cilantro.
5. 5In a bowl, combine diced mango, red onion, bell pepper, and cilantro. Add lime juice, salt, and pepper. Mix well.
6. 6Heat olive oil in a skillet over medium-high heat. Cook chicken thighs for 6-8 minutes per side, or until cooked through and slightly charred.
7. 7Slice the cooked chicken and serve over coconut rice, topped with mango salsa.

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