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.
1chipotle pepper in adobo plus 1 tsp of the adobo sauce, or to taste, if you don't like spicy
1/2teaspoongarlic powder
1teaspoongranulated 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!