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Jerk Chicken Bowl with Carrot Slaw and Creamy Coconut Rice

Chef Marissa brings you one of her go-to, low-cost dishes: a Jerk Chicken Bowl with Carrot Slaw and Creamy Coconut Rice. Although we can’t deny how tasty jerk chicken is and the carrot slaw adds fresh flavours, the unsung hero of this bowl is the coconut rice. It adds a subtle sweetness to tame the jerk-fueled flames and a creamy texture that brings the entire dish together to make a deliciously Caribbean-inspired meal.





Yield
4 servings
Prep Time
15 min
Cook Time
20 min
Total Time
35 min


Ingredients

Carrot Slaw

  • 4-6 large carrots, grated
  • ¼ cup (60 mL) raisins
  • 2 limes, zested and juiced
  • 2 green onion, finely chopped
  • Small bunch coriander (cilantro)
  • 1 inch piece of ginger, peeled and finely chopped
  • 4 tbsp (60 g) mayo
  • Pinch of salt and pepper

Jerk Chicken

  • 6-8 boneless skinless chicken thighs
  • 1 tbsp (15 g) jerk seasoning (I recommend Walkerswood Hot & Spicy)
  • 1 tbsp (15 g) maple syrup
  • 1 tbsp (15 mL) olive oil
  • Salt and pepper

Coconut Rice

  • 1 cup (185 g) USA white short grain rice
  • 1 cup (250 mL) premium quality coconut milk
  • 1 ¼ cup (300 mL) water
  • Pinch of salt

Directions

Creamy Coconut Rice

  1. Rinse rice under cool water until water runs clear (about 5 minutes).
  2. In a medium saucepan, combine rice, water, coconut milk and salt. Stir well.
  3. On medium high heat, bring to a boil. Stir once or twice so the rice doesn’t stick to the bottom.
  4. Once boiling, cover and reduce heat to low.
  5. Cook for 15 minutes.
  6. Remove from heat.
  7. Uncover and stir.

To assemble: Scoop some rice into your bowl. Top with jerk chicken and carrot slaw. Bonus: Drizzle some of the cooking juices from the chicken over your dish and hit with a squeeze of lime.

Notes

For health conscious alternatives, you can substitute:

  • Chicken breast for chicken thighs
  • Low-fat mayo for regular mayo
  • Light coconut milk for premium coconut milk

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