Mango Jerk Chicken with Coconut Kale Lime Rice

Mango Jerk Chicken with Coconut Kale Lime Rice Recipe

Mango Jerk Chicken with Coconut Kale Lime Rice is an explosion of fresh flavors! Any meal in one bowl is my jam and this just sings of spring and summer. My food goals when creating and sharing recipes is to provide quick cooking recipes, that use easy to find real food ingredients and of course they must be delicious.

Sweet and savory flavor blends are my favorite and this spicy jerk chicken with the sweetness of the smokey mango and roasted red pepper chutney does not disappoint. The kale add into the rice is so delicious and a surprising flavor twist to the creamy coconut lime rice. This mango jerk chicken is fast, healthy and uses in-season produce. The chicken is seasoned with jerk seasoning (I like to make my own.)

Mango Jerk Chicken Bowl

Putting it together.

Rice

Bring jasmine rice, 1 cup water and about 1⁄4 teaspoon salt to a boil in a small pot. Stir. Reduce heat to medium-low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water is absorbed. Remove from heat. Let rest, covered for 3 minutes. Fluff with a fork.

Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add yellow onions, ginger and about half of the garlic to pan. Cook 2-3 minutes or until fragrant, stirring occasionally. Add the coconut milk and cook for 1-2 minutes, or until coconut milk is bubbling. Reduce heat to medium and add kale. Season with about 1⁄4 teaspoon salt. Cook for 2-3 minutes, or until kale is lightly wilted, stirring occasionally. Remove from heat. Transfer rice to pan and season with lime zest and a pinch of salt.

Chicken

Season chicken with jerk spice blend, salt and pepper to taste.Heat about 1 1⁄2 tablespoons olive oil in a medium sauté pan over medium-high heat. Add chicken to the hot pan. Cook for 4-6 minutes on each side or until chicken is fully cooked. Transfer chicken to a cutting board.

Chutney

Return pan used for chicken to stovetop over medium heat add the mangos, roasted red peppers, remaining garlic and ground chipotle powder to hot pan. Lightly season with salt. Cook for 2-3 minutes, or until garlic the is fragrant. Nest, add 4 tablespoons of water to the pan. Simmer 1-2 minutes, until sauce is thickened, stirring frequently. Remove from heat. Add juice from the lime and 1 tablespoon butter. Salt and pepper to taste. Stir until the butter melts.

Jerk Seasoning

1 tbsp smoked paprika

1 tbsp. dried thyme

1 tsp. cayenne pepper

2 tsp. brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

 

 

Lastly, if you make this Mango Jerk Chicken with Coconut Kale Lime Rice, be sure to leave a comment, or give this recipe a rating! I’d love to hear from you. If you do make this recipe, please tag me on Instagram! I love seeing the photos of the recipes you make!

Cheers,

 

 

 

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Mango Jerk Chicken

Mango Jerk Chicken with Coconut Kale Lime Rice


Description

Pan seared chicken with creamy coconut rice with kale, topped with a mango and roasted red pepper chutney chock-full of mangos, with smokey chipotle and a squeeze of lime


Ingredients

Scale

INGREDIENTS 

1 cup Jasmine arrive

3 cloves garlic minced 

4 cups chopped kale

1 lime zested 

1 cup mango chopped

1 lb of chicken thighs or breasts

1 tsp jerk spice

1 tbsp grated ginger

1/2 cup minced onion

1 cup coconut milk

1/2 cup chopped roasted red pepper

1/2 tsp chipotle pepper 

1 tbsp butter

Olive oil 

Salt and pepper 

4 tbsp water 

Basic Jerk Seasoning Blend

1 tbsp smoked paprika

1 tbsp. dried thyme

1 tsp. cayenne pepper

2 tsp. brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin


Instructions

  1. Season chicken with jerk spice blend, salt and pepper to taste.
  2. Bring jasmine rice, 1 cup water and about 1⁄4 teaspoon salt to a boil in a small pot. Stir. Reduce heat to medium-low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water is absorbed.
  3. Remove from heat. Let rest, covered for 3 minutes. Fluff with a fork.
  4. Heat about 1 1⁄2 tablespoons olive oil in a medium sauté pan over medium-high heat.
  5. Add chicken to hot pan. Cook 4-6 minutes on each side, or until chicken is fully cooked. Transfer chicken to a cutting board.
  6. Heat about 1 tablespoons olive oil in a large sauté pan over medium-high heat. Add yellow onions, ginger and about half of the garlic to pan. Cook 2-3 minutes, or until fragrant, stirring occasionally.
  7. Add coconut milk. Cook 1-2 minutes or until coconut milk is bubbling. Reduce heat to medium. Add kale. Season with about 1⁄4 teaspoon salt. Cook 2-3 minutes, or until kale is lightly wilted, stirring occasionally.
  8. Remove from heat. Transfer rice to pan. Season with lime zest and a pinch of salt.

CHUTNEY

  1. Return pan used for chicken to stovetop over medium heat.* Add mangos, roasted red peppers, remaining garlic and ground chipotle powder to hot pan. Lightly season with salt. Cook 2-3 minutes, or until garlic is fragrant.
  2. Add 4 tablespoons water. Simmer 1-2 minutes, or until sauce is thickened, stirring frequently.
  3. Remove from heat. Add juice from lime and 1 tablespoon butter. Salt and pepper to taste. Stir until butter melts.

Put it all together and serve. 

  • Prep Time: 10
  • Cook Time: 25
  • Category: Main
  • Method: Stove
  • Cuisine: Caribbean

Keywords: Kale, Coconut Rice, Jerk Chicken, Chicken

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  1. Joy says:

    Wow this was truly delicious. Going to be making this one again soon.






  2. Bernice says:

    The second I read the title I started drooling and then I saw the pictures. wow! It’s so strange that I love jerk chicken so much yet never have attempted it on my own. I’ve got to try this recipe!

  3. Kayla says:

    This mango jerk chicken was so delicious! I loved the spicy flavors from the jerk seasoning!






  4. Kara says:

    I love jerk chicken and this recipe was no exception! The combo of the rice with the chutney was incredible.

  5. Rob says:

    Your description of an “explosion of fresh flavors” is spot on! My family loved this mongo jerk chicken. We will be making it again!

  6. nancy says:

    I’M OBSESSSED with this jerk spiced chicken and coconut – amazing and tasty! It comes together so easily






  7. Jere says:

    I came here for the jerk chicken but love the rice. I buy kale and always have so much left over, the rice dish is wonderful.






  8. Nora says:

    This jerk chicken recipe sounds amazing! Can’t wait to give it a try! Thanks for the wonderful recipe!






  9. Giangi says:

    Absolutely a fantastic recipe. My whole family love it






  10. Kristina says:

    This was just the right amount of spice and sweet. The kale was a welcomed addition to the coconut rice and I may do a combination of kale and spinach next time. My family loved this!






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