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Jerk Chicken

Add some spice to your life with the Hungry Planet Jerk Chicken recipe. This plant-based chicken dish paired with rice and beans is flavorful and nutritious for everyone at the table to enjoy.

  • 15 min

    Preparation

  • 20 min

    Cooking

  • 35 min

    Total time

  • 4

    Servings

  • Expert

    Level

  • 30

    Ingredients

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Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • 2 green onions, roughly chopped
  • 2 teaspoons allspice
  • ½ - 1 scotch bonnet pepper, depending on desired heat, stem removed (or 1 - 2 teaspoons red chili flakes)
  • 1-inch piece of fresh ginger (or 1 teaspoon powdered ginger)
  • 1 teaspoon dried thyme
  • 1 teaspoon onion granules
  • 1 teaspoon garlic granules
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon tomato paste
  • 1 lime, juice from lime (save zest for rice and beans)
  • 2 tablespoons olive or canola oil
  • 16 ounce Hungry Planet Chicken™ Grilled StripsBuy Now
  • 4 tablespoons canola oil, divided
  • ½ medium onion, diced
  • 2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 13½ ounce can (1 ¾ cups) coconut milk
  • 15½ ounce can red kidney beans, rinsed, drained
  • 1½ tablespoons jerk seasoning (recipe above)
  • 1 teaspoon allspice
  • 1 lime zest
  • Salt, to taste
  • 2¼ cups seasoned vegetable stock or vegan chicken stock
  • 1 whole scotch bonnet pepper, unchopped (optional)
  • 2 green onions, sliced, for garnish
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Instructions:

  • Step 1.

    In a food processor, combine the jerk chicken ingredients, except for the Hungry Planet Chicken™. Process into a paste. Reserve 1½ tablespoons of the seasoning in another small bowl and set aside. Pour the remaining seasoning over the chicken and gently toss to coat all pieces.

  • Step 2.

    Heat a large skillet or dutch oven over medium-high heat, and add 2 tablespoons of oil. When hot, add the seasoned chicken to the pan and sear until the chicken pieces are dark brown, but not burned (1 to 2 minutes, flipping halfway through).

  • Step 3.

    Remove from heat and transfer the chicken to a plate. Set aside. If there are lots of bits stuck to the pan, deglaze with a small splash of lime juice and scrape these flavorful bits onto the plate with the chicken.

  • Step 4.

    In a medium skillet on medium heat add 2 tablespoons of oil. Add the onion and saute until translucent, about 2 minutes.

  • Step 5.

    Add the garlic, bay leaves, and thyme, and fry until fragrant but not burned (no more than 60 seconds).

  • Step 6.

    Add the uncooked rice, coconut milk, stock, kidney beans, jerk seasoning, allspice, lime zest, and scotch bonnet pepper (if using). Taste and adjust seasoning with salt, if desired.

  • Step 7.

    Bring the mixture to a boil, cover with a lid, reduce the heat to low, and simmer for 10 minutes.

  • Step 8.

    Uncover the skillet and place the chicken on top of the rice and beans. Return the lid to the skillet and cook for another 5 minutes or until the liquid is mostly absorbed and the chicken is heated through.

  • Step 9.

    To serve, scoop generous portions of rice and beans, topped with chicken, onto plates or bowls. Garnish with sliced green onion and lime wedges.

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