Description
These Jerk Chicken Bowls with Mango Salsa and Coconut Rice offer a vibrant, Caribbean-inspired meal bursting with bold flavors and tropical freshness. Tender jerk-seasoned chicken pairs perfectly with creamy coconut rice and a zesty mango salsa, making this dish a colorful and delicious dinner option that’s easy to prepare and sure to impress.
Ingredients
Scale
For the Jerk Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into strips
- 2 tbsp jerk seasoning (store-bought or homemade)
- 2 tbsp olive oil
- 1 tbsp lime juice
For the Coconut Rice:
- 1 cup long-grain white rice
- 1 cup unsweetened coconut milk
- 1 cup water
- 1/4 tsp salt
For the Mango Salsa:
- 1 large ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- Salt to taste
Optional Toppings:
- Lime wedges
- Extra cilantro
- Sliced avocado
Instructions
- Marinate the Chicken: In a bowl, toss the chicken strips with jerk seasoning, olive oil, and lime juice until evenly coated. Cover and refrigerate for at least 20 minutes or up to overnight, allowing the flavors to fully infuse.
- Cook the Coconut Rice: In a saucepan, combine the long-grain white rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer gently for 15 to 18 minutes, or until the rice is tender and liquid is absorbed. Fluff the rice with a fork before serving.
- Prepare the Mango Salsa: In a medium bowl, mix together the diced mango, finely chopped red onion, diced red bell pepper, chopped cilantro, lime juice, and salt to taste. Chill the salsa in the refrigerator until ready to serve, allowing the flavors to meld.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Add the marinated chicken strips and cook for 4 to 6 minutes per side, or until fully cooked through and an internal temperature of 165°F (74°C) is reached. Remove from heat and let the chicken rest for a few minutes before slicing.
- Assemble the Bowls: Divide the coconut rice evenly among four bowls. Top each with slices of the cooked jerk chicken and a generous portion of the chilled mango salsa. Add optional toppings such as lime wedges, extra cilantro, or sliced avocado if desired. Serve immediately and enjoy your vibrant Caribbean-inspired meal!
Notes
- For more intense flavor, marinate the chicken overnight instead of 20 minutes.
- Use coconut rice with unsweetened coconut milk to avoid added sugars.
- If you prefer a milder heat, reduce the amount of jerk seasoning or choose a milder blend.
- Leftover chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be easily made gluten-free by ensuring the jerk seasoning contains no gluten ingredients.
