This easy Jamaican Jerk Chicken Skillet recipe is a fun tropical weeknight meal that your whole family will love. With red beans and rice, tender spiced chicken pieces and topped with a quick pickled vegetable relish and fresh tropical mango and lime salsa - this flavorful and fun meal will have your family eating like a pirate - but much better!
Dice the chicken into bite sized pieces and place in a large zip-top back.
Add in the jerk seasoning with 1 TBSP of olive oil and mix to coat.
Allow the chicken to marinate for a few minutes while you heat a large skillet over medium-high heat.
Place the butter and remaining olive oil in the skillet and when melted/hot, add in the diced onion and sauté for 10 minutes or until translucent.
Add in the chicken and sauté until browned on all sides, stirring occasionally.
Add in the garlic and ginger and cook for 30 seconds, or until fragrant.
Stir in the rice and allow to cook for 5 minutes, or until starting to turn translucent.
Stir in the kidney beans, coconut milk and chicken broth.
Bring to a simmer. Reduce heat to low, cover with a lid and cook for 20 minutes.
While the skillet is simmering, prepare the quick pickled veggies and the mango salsa.
Quick Pickled Veggies:
In a mason jar, pack 1/2 cup each of thinly sliced carrot, purple cabbage, and red pepper. *see note
Add in the salt, sugar and garlic clove on top.
In a glass measuring cup, combine the water and vinegar and heat in the microwave for 2-3 minutes or until boiling.
Pour the hot liquid over the veggies, place the lid on and allow to sit while you prepare the rest of the meal.
Mango Lime Salsa:
In a medium mixing bowl, stir together the mango, cilantro, green onion, zest and lime juice, olive oil, and a pinch of salt.
Serve the meal by topping the beans and rice skillet with the quick pickled veggies and the mango salsa
Notes
Jamaican Jerk Seasoning - make sure you know the spiciness level of your seasoning. Some jerk seasonings are very mild and some are very spicy. If you have a milder version you can use up to 1.5 or 2 TBSP of seasoning, and if you have a spicier version use less!
For the pickled veggies - make things easier by using pre-shredded carrot and cabbage you buy in the produce section of the grocery store!