Jamaican Jerk Chicken Skillet
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!
Servings: 4 servings
Calories: 949kcal
Ingredients
Jamaican Jerk Chicken Skillet:
- 1.5 lb boneless skinless chicken thighs
- 1 TBSP jamaican jerk seasoning *see notes
- 3 TBSP extra virgin olive oil divided
- 2 TBSP unsalted butter
- 1 medium onion diced
- 2 cloves garlic minced
- 1 TBSP fresh minced ginger
- 1 cup jasmine rice
- 15 oz red kidney beans rinsed and drained
- 15 oz coconut milk
- 1 cup chicken broth
Quick Pickled Veggies:
- ½ cup thinly shredded carrot
- ½ cup thinly shredded purple cabbage
- ½ cup thinly sliced red pepper
- 1 tsp salt
- 1 tsp sugar
- 1 clove garlic roughly chopped
- ½ cup water
- ½ cup vinegar
Mango Lime Salsa:
- 1 mango diced
- 1 TBSP cilantro chopped
- 1 green onion diced
- zest and juice of 1 lime
- 1 TBSP olive oil
- pinch of salt
Instructions
Jamaican Jerk Chicken Skillet:
- 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!
Nutrition
Serving: 1g | Calories: 949kcal | Carbohydrates: 61g | Protein: 56g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 24g | Cholesterol: 224mg | Sodium: 1230mg | Fiber: 10g | Sugar: 17g
