Jamaican Jerk Chicken Bowl

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  • Total Time: 65 mins
  • Hands-on Time: 45 mins
  • Makes: 4 servings

Homemade Jamaican jerk seasoning brings new life to chicken served over fragrant coconut rice alongside black beans, fried plantains, ripe avocado and tangy mango chutney in this show-stopper recipe.



    2 tablespoons brown sugar

    3/4 teaspoon Frontier Co-op Onion Powder

    3/4 teaspoon Frontier Co-op Garlic Powder

    1/2 teaspoon Frontier Co-op Ground Ginger 

    1/2 teaspoon Frontier Co-op Thyme 

    1/2 teaspoon Frontier Co-op Ground Paprika 

    1/4 teaspoon Frontier Co-op Ground Cayenne

    1/4 teaspoon Frontier Co-op Ground Allspice 

    1/8 teaspoon Frontier Co-op Ground Nutmeg 

    1/8 teaspoon Frontier Co-op Ground White Pepper

    1/8 teaspoon Frontier Co-op Ground Cinnamon 



    1 cup basmati rice

    2/3 cup water

    2/3 cup canned coconut milk

    2 tablespoons dried coconut flakes

    1 14-ounce can low-sodium black beans, drained and rinsed

    2 tablespoons vegetable oil, divided

    2 cups cooked shredded chicken

    1 ripe plantain, peeled and sliced

    Frontier Co-op Sea Salt, to taste

    1 avocado, sliced

    4 tablespoons mango chutney


    To Make the Seasoning:

    1. In a small mixing bowl, combine brown sugar, onion powder, garlic powder, ginger, thyme, paprika, cayenne, allspice, nutmeg, white pepper and cinnamon. Set aside.

    To Make the Bowl:

    1. In a medium saucepan over medium heat, combine rice, coconut milk and water. Bring to a boil and cook until liquid has dipped below rice level, then turn heat to low, cover and steam for 15 minutes.
    2. Sprinkle in coconut flakes, fluff with a fork, re-cover and set aside.
    3. In a small saucepan over low heat, heat black beans, covered, stirring occasionally until heated through.
    4. In a large skillet over medium-high heat, heat 1 tablespoon vegetable oil. Once simmering, add seasoning mixture and cook for 30 to 60 seconds, until fragrant.
    5. Add shredded chicken and spiced oil. Cook for 2 to 3 more minutes until chicken is hot and crispy. Remove from pan and cover with foil to keep warm.
    6. Carefully wipe any residue from skillet, then return to medium-high heat and add remaining tablespoon oil. Once hot, add plantain slices and cook for 1 to 2 minutes per side, until golden brown. Transfer to a plate lined with paper towels and sprinkle with salt.
    7. Top each bowl with beans, seasoned chicken, fried plantains, sliced avocado and mango chutney, then serve hot.

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