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Mango Jerk Chicken

Mango Jerk Chicken with Coconut Kale Lime Rice


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




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


  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.


  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