Jamaican Jerk Chicken with Coconut, Plantains and Peppers

This colorful chicken is filled with layers of flavors including jerk seasoning, coconut milk and dark rum. It’s best served over long-grain rice.

Serves: 4

4 tablespoons coconut or coconut oil, divided

2 tablespoons all-purpose flour

1 to 1¼ pounds boneless skinless chicken thighs, excess fat removed, patted dry, and cut into large cubes   

salt and freshly ground black pepper

1 tablespoon grated fresh ginger root

1 tablespoon finely chopped garlic

3/4 cup rich chicken stock

½ cup coconut milk

2 tablespoons palm sugar or dark brown sugar

1½ tablespoons fresh lime juice, plus grated zest of 1 lime

2 teaspoons soy sauce

1½ teaspoons jerk seasoning paste

1 cup (5 ounces) fresh pineapple cubes

3/4 cup (2 ounces) sliced scallions, including green parts

½ cup each diced red and green bell peppers (5 ounces total)

1 large ripe plantain

3 tablespoons dark rum

¼ cup julienned fresh basil leaves

toasted coconut and lime wedges, to garnish

1. In a large pot over medium-high, heat 2 tablespoons of oil until hot. Toss the chicken in the flour, add the pieces to the pot, taking care not to crowd, and quickly brown on all sides. Remove with a slotted spoon to a bowl and season with salt and pepper.

2. Add another tablespoon of oil to the pot along with the ginger and garlic and any remaining flour; cook for 1 minute. Stir in the stock, coconut milk, lime juice and zest, sugar, soy sauce and jerk seasoning paste and bring to a boil. Reduce the heat, add the pineapple, scallions and bell peppers and simmer for 10 minutes.

3. Meanwhile, peel the plantain and cut it into ½-inch slices. In a skillet over medium-high, heat the remaining oil until hot. Add the plantain slices and saute until brown on both sides, turning once, 2 to 3 minutes. Remove and halve each slice. 

4. Add plantains and chicken to the pot and continue cooking until the chicken is just cooked through, 7 to 9 minutes. Increase the heat to high, stir in the rum and basil leaves, and taste to adjust the seasonings. Serve garnished with coconut and lime wedges.

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