These delicious Caribbean Jerk Chicken Bowls start with a layer of coconut rice and red beans topped with jerk seasoned chicken, mangos, mashed avocado and a sweet and spicy pineapple sauce.
I love it when a straightforward thought transforms into a magnum opus supper! I love adding jerk preparing to meat for a fun and distinctive flavor, and I’ve been needing to make a type of Caribbean jerk chicken bowl for some time. I’m a particularly colossal fanatic of across the board supper bowls that join a protein, rice or pasta, and veggies in a single bowl for a gorgrous and balanced meal.Two of my top picks particularly throughout the spring and summer–are these Grilled Hawaiian Chicken Teriyaki Bowls and BBQ Ranch Grilled Chicken and Veggie Bowls . Both are astonishing!
For these dishes you can utilize ordinary cooked white rice, or make some yummy coconut rice and red beans. I utilized my moment pot to make the rice-I’m somewhat fixated on how well it cooks rice and how simple the interaction is.Meanwhile, make the sauce. It’s really straightforward and has an extraordinary sweet and hot flavor. Season the chicken with jerk preparing (you can utilize locally acquired, or make your own!) and flame broil it or cook it in a skillet. Pound an avocado. Slash some mango and ringer pepper. Layer everything over your rice, and dive in! Such countless incredible flavors that praise each other well.
These delicious Caribbean Jerk Chicken Bowls start with a layer of coconut rice and red beans topped with jerk seasoned chicken, mangos, mashed avocado and a sweet and spicy pineapple sauce.
Ingredients
- 1 pound boneless skinless chicken breasts , cut in half, (or 6-8 chicken tenders)
- 1/4 cup Jamaican jerk seasoning (or homemade)
- 5-6 cups white rice , cooked (or coconut rice)
- 1 Tablespoon olive oil
- 1 red bell pepper , sliced thin
- 15 ounce can red beans , drained and rinsed
- 2 avocados , peeled, seeded, mashed
- 1 mango , peeled and sliced around the pit
For the pineapple sauce:
- 2 Tablespoons honey
- ½ cup fresh pineapple and its juices , diced
- 2 teaspoons ketchup
- 1 teaspoon dijon mustard
- 1 teaspoon lime juice
- 1 chipotle pepper in adobo plus 1 tsp of the adobo sauce , or to taste, if you don’t like spicy
- 1/2 teaspoon garlic powder
- 1 teaspoon granulated sugar
- salt and freshly ground black pepper , to taste
Instructions
- Combine the pineapple sauce ingredients in a small saucepan over medium-low heat. Simmer for 5-10 minutes. Remove from heat and set aside.
- Cook rice according to package instructions. I use plain, long-grain white rice if I’m in a hurry, or coconut rice if I have time to go the extra mile 🙂 .
- When the timer goes off for the rice, add the red beans to the pot and fluffy everything with a fork to toss it all together. Return the lid to keep it warm while you cook the chicken.
- Season chicken breasts all over with jerk seasoning.
- Add olive oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes on each side, flipping once, until cooked through.
- During the last 2 minutes or so of cooking, add the red bell peppers to the pan to saute.
- Spoon rice and red beans into bowls. Add chicken and some red bell pepper, a scoop of mashed avocado, and a spoonful of fresh mango.
- Spoon a little of the pineapple sauce on top. Enjoy!
