Jerk Chicken, Rice & Black Bean Bowl with Fried Bananas
Jet off to the Caribbean without actually leaving home! This bold sweet-and-spicy dish wows every time.
Servings
6people
Servings
6people
Ingredients
FOR THE JERK SEASONING
  • 2teaspoons allspice
  • 2teaspoons dried thyme
  • 1teaspoon chili powder or cayenne
  • 1teaspoon ginger powder
  • 2teaspoons garlic powder
  • 1teaspoon cinnamon
  • ¼teaspoon ground nutmeg
  • 2teaspoons brown sugar
  • 1teaspoon salt
  • ½teaspoon pepper
FOR THE BOWL
  • 1pound boneless, skinless chicken breasts
  • 1½ cups dry brown rice, rinsed
  • 2⅓cups water
  • ¼cup plus 1 tablespoon chopped fresh cilantro, divided
  • 3tablespoons lime juice, divided
  • 2tablespoons olive oil, divided
  • ¼teaspoon plus ⅛ teaspoon salt, divided
  • 1 (15-ounce)can black beans, drained and rinsed
  • 1 mango, peeled, seeded and diced
  • 2 scallions, thinly sliced
  • 1teaspoon ground cumin
  • ⅛teaspoon crushed red pepper flakes
FOR THE BANANAS
  • 1tablespoon coconut oil
  • 2 bananas, peeled and sliced
Instructions
  1. In a bowl, combine jerk seasoning ingredients. Place chicken in a glass dish, and rub spice ingredients into chicken. Refrigerate for at least 1 hour and up to overnight to allow flavors to marinate into the chicken.
  2. Prepare brown rice by bringing rice and water to a boil in a small pot. Reduce heat to a simmer, cover and cook for 30 minutes. Remove from heat, and let the rice steam in pot with the lid on for 10 minutes; then fluff with a fork, and toss with ¼ cup cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil and ¼ teaspoon salt. Set aside and keep warm.
  3. Meanwhile, prepare black beans. In a bowl, toss together black beans, mango, remaining 1 tablespoon cilantro, remaining 1 tablespoon lime juice, scallions, cumin, red pepper flakes and remaining ⅛ teaspoon salt.
  4. In a large skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook chicken 5–7 minutes on each side, until browned and cooked throughout (165° internal temperature). Let rest a few minutes; then slice.
  5. Wipe out skillet, and return to medium-high heat. Add coconut oil; heat until melted. Fry bananas in oil, 1–2 minutes per side, until golden.
  6. To assemble bowls, divide rice evenly among bowls and top with mango-bean mixture, sliced chicken and fried bananas.