Categories: Meals
Ingredients
- 1 Ripe Plantain with Black Spots
- 10 Chives
- 4 oz. Kale
- 2 Bone-in Skin-On Chicken Breasts
- 5⅗ fl. oz. Coconut Milk
- 1 cup Jasmine Rice
- 3 fl. oz. Starport Jerk Sauce
- 1/4 oz. Light Brown Sugar
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry.
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Trim ends off plantain and make a slit down the side. Push your thumbs between skin and flesh of plantain and peel skin away. Cut plantain on an angle into ¼” slices. Mince chives. Stem kale and coarsely chop. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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Shake coconut milk before opening, as contents may have separated. Bring a small pot with rice, coconut milk, ½ tsp. salt, and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Separate half the jerk sauce into a small bowl for basting raw chicken, leaving rest in container for saucing plate. While rice cooks, sear chicken.
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Heat a medium non-stick oven-safe pan over medium-high heat. Add 1 tsp. olive oil and chicken, skin side down, to hot pan and cook until skin is golden brown, 4-5 minutes. Flip chicken to skin side-up, transfer pan to oven, and roast 10 minutes. While chicken roasts, cook plantains.
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Toss plantains with 1 tsp. olive oil, brown sugar, and ½ tsp. salt in a medium mixing bowl. After chicken has roasted 10 minutes, remove from oven and add plantain slices. Brush chicken with half the reserved jerk sauce from small bowl. Roast 8 minutes, flip plantains, and baste chicken again with remaining sauce from small bowl. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes. Transfer chicken and plantains to a plate and set aside. While chicken and plantains cook, sauté kale.
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Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and kale to hot pan. Cook until just wilted, 2-3 minutes. Season with a pinch of salt and pepper and set aside.
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Arrange cooked chicken and plantains on plate. Add rice and drizzle reserved jerk sauce (not from small bowl) over chicken. Add a serving of kale to plate and garnish entire plate with chives.