Island Jerk Chicken Bowl

Brown rice with cilantro mint vinaigrette, napa cabbage and kale, jerk chicken, mango cilantro salsa and toasted coconut

By: Desmond Fannin, Signature Chef

Prep Time: 12 hours to overnight
Cook Time: 45 to 50 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Toasted Coconut:
1 ½ teaspoons sweetened shredded coconut

Cilantro Mint Vinaigrette:
1/3 cup water
1/3 cup granulated sugar
1 teaspoon chopped fresh cilantro
¾ teaspoon seeded and finely chopped fresh jalapeno peppers
2 Tablespoons and 2 teaspoons chopped fresh mint
½ teaspoon peeled and finely chopped fresh ginger
1 Tablespoon chopped red onion
1 teaspoon unseasoned rice vinegar

Mango Cilantro Salsa:
¾ teaspoon lime juice
¼ cup diced fresh mango
¼ teaspoon chopped fresh cilantro
¼ teaspoon seeded and finely chopped fresh jalapeno pepper
1 teaspoon diced red onions

Brown Rice:
½ cup brown rice
1 ½ cups water
1/8 teaspoon Kosher salt

Napa Cabbage, Kale & Garlic:
1 teaspoon canola oil
1/8 teaspoon crushed red pepper flakes
½ teaspoon finely chopped fresh garlic
2 teaspoons apple cider vinegar
1 teaspoon white vinegar
2 ½ cups sliced Napa cabbage
3 1/3 cups coarsely chopped fresh kale, stems removed
1 Tablespoon butter
1/8 teaspoon Kosher salt

Jerk Chicken Thighs:
2 ¾ teaspoons Caribbean jerk seasoning
½ cup water
½ cup canola oil
1 ¼ pounds boneless, skinless chicken thighs, cut into 4-ounce pieces

Allergens:

Eggs, Milk, Tree Nuts

Nutritional Information

Directions:

To Prepare Toasted Coconut: Spread coconut evenly onto parchment lined sheet pans. Bake in a preheated 350-degree Fahrenheit oven for 4 to 5 minutes. Stir coconut. Bake for an additional 3 to 4 minutes or until lightly browned. Cool mixture at room temperature. Store in an airtight container until ready to use.
To Prepare Cilantro Mint Vinaigrette: In a saucepan, combine water and sugar to make simple syrup. Simmer over low heat for 3 to 5 minutes. Stir in cilantro, jalapeno peppers, mint, ginger, red onions and rice vinegar. Allow mixture to steep for about 5 minutes. Remove from heat. Cool quickly. Cover and refrigerate until ready to use.
To Prepare Mango Cilantro Salsa: In a mixing bowl, add all ingredients. Toss until well combined. Place in refrigerator until ready to use.
To Prepare Brown Rice: Combine brown rice, water and salt. Bring to a boil. Reduce heat and simmer covered for 45 to 50 minutes or until rice is tender and water is absorbed.
To Prepare Napa Cabbage, Kale & Garlic: In a large sauté pan, heat oil over medium-high heat. Add red pepper flakes and garlic. Sauté for 2 minutes. Add apple cider vinegar and white vinegar to deglaze pan. Stir to incorporate. Add cabbage. Cook until cabbage is wilted, reducing by half in size, about 5 to 10 minutes. Add kale and butter. Cook for 1 additional minute. Add salt. Toss to combine. Serve hot.
To Prepare Jerk Chicken Thighs: Combine jerk spice blend, water and oil. Place the chicken in the marinade and cover. Refrigerate for 12 hours or overnight to marinate. Preheat oven to 350 degrees Fahrenheit. Remove chicken from marinade. Place on a baking sheet. Cook for 20 to 25 minutes or until cooked through. NOTE: Drain and discard excess marinade
To Plate Island Jerk Chicken Bowl: Place 1 cup brown rice in a bowl. In order, top with: 2 Tablespoons cilantro mint vinaigrette, ¼ cup Napa cabbage with kale, 1 cup diced jerk chicken, 1 Tablespoon mango cilantro salsa, 1 teaspoon toasted coconut. Enjoy immediately!