Jerk Chicken Thighs
with coconut rice and beans and a side salad

Name: Jerk Chicken Thighs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Tbsp Jerk or Cajun seasoning; 1 tsp Brown sugar; 1/2 tsp Cinnamon; 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Red or white wine vinegar; 1 Tbsp Cooking oil; 1 Jalapenos (opt), sliced, seeded if you want less heat; 1 lb Chicken thighs, boneless & skinless ((use chicken breasts for lower fat option)); 1/2 Limes, sliced into wedges; 1 can Beans, kidney (14oz / 397g), rinsed and drained; 2 cloves Garlic, minced; 1 cup Coconut milk; 1 Bay leaves; 1 tsp Jerk or Cajun seasoning; 1 cup Rice, long-grain; 1 cup Stock, chicken; 1/4 tsp Salt; 1 clove Garlic, minced; 1 Bell peppers, any color, sliced thinly; 1 1/2 Tbsp Vinegar, red or white wine; 1 1/2 tsp Mustard, Dijon; 3 Tbsp Oil, cooking; 4 oz Mixed greens

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Even if you're in a cold place, this Caribbean-inspired meal will get you feeling like you're in the tropics.
Smarts: While we made this with our jerk seasoning mix, feel free to use Cajun if that's what you already have on hand.

Ingredients

Metric

Servings:

Jerk Chicken Thighs:

Jerk or Cajun seasoning - 1 Tbsp
Brown sugar - 1 tsp
Cinnamon - 1/2 tsp
Soy sauce, low-sodium - 1 Tbsp
Red or white wine vinegar - 1 Tbsp
Cooking oil - 1 Tbsp
Jalapenos (opt) - 1 , sliced, seeded if you want less heat
Chicken thighs, boneless & skinless - 1 lb ((use chicken breasts for lower fat option))
Limes - 1/2 , sliced into wedges

Coconut Rice and Beans:

Beans, kidney (14oz / 397g) - 1 can , rinsed and drained
Garlic - 2 cloves , minced
Coconut milk - 1 cup
Bay leaves - 1
Jerk or Cajun seasoning - 1 tsp
Rice, long-grain - 1 cup
Stock, chicken - 1 cup
Salt - 1/4 tsp

Mixed Green Salad with Bell Peppers:

Garlic - 1 clove , minced
Bell peppers, any color - 1 , sliced thinly
Vinegar, red or white wine - 1 1/2 Tbsp
Mustard, Dijon - 1 1/2 tsp
Oil, cooking - 3 Tbsp
Mixed greens - 4 oz

Prep

Chicken - Mix together jerk or Cajun seasoning, brown sugar, cinnamon, soy sauce, vinegar, and cooking oil. Slice jalapenos and add to marinade. Toss marinade with chicken and tenderize with a fork. (Can be done up to 1 day ahead)
Beans - Rinse and drain.
Garlic (for rice and salad) / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)

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Make

Heat a Dutch oven or non-stick pot over medium-high heat for rice and beans. Pour in coconut milk, garlic, bay leaves, and jerk or Cajun seasoning. Bring to a simmer and then add rice, chicken stock, and salt. Cover and bring to a boil and then simmer for 15 to 20 minutes, until rice has absorbed all the liquid. Fold in beans.
While rice is cooking, heat a skillet over medium-high heat. Brush some oil over skillet and then add chicken. Sear for ~3 minutes, flip and lower heat to medium. Cover with a lid and cook for another 3 minutes or until chicken is done (165F or 74C).
Make vinaigrette by whisking together garlic, vinegar, Dijon, and cooking oil. Season to taste with salt and pepper. Toss vinaigrette with greens and peppers when rice and chicken are done.
Remove bay leaves from rice and serve chicken with lime wedges and enjoy with coconut rice and salad!

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