Jamaican Jerk Chicken Bowl

Directions

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.

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.