Roasted Jerk Chicken with Yellow Rice and Roasted Plantains

Spicy and bold jerk-seasoned chicken, roasted until tender, served with flavorful yellow rice and sweet roasted plantains for a vibrant Caribbean feast.

Ingredients

• 3/2 lb boneless skinless chicken thighs boneless skinless chicken thighs
• 1 cup white rice white rice
• 2 each plantains (ripe) plantains (ripe)
• 1/2 medium onion onion
• 1/2 each bell pepper bell pepper
• 2 tablespoon jerk seasoning paste (dairy-free) jerk seasoning paste (dairy-free)
• 3/2 cup chicken broth chicken broth
• 1/2 teaspoon turmeric powder turmeric powder
• 2 tablespoon vegetable oil vegetable oil
• 1/2 each lime lime
• salt to taste salt
• black pepper to taste black pepper

Instructions

1. Toss chicken thighs with jerk seasoning and a pinch of salt. Roast at 400°F (200°C) for 20-25 minutes, until cooked through.
2. Sauté diced onion and bell pepper in oil until softened. Stir in rice, turmeric, and 1 cup broth. Bring to a simmer, cover, and cook for 15 minutes. Stir in remaining broth and cook until liquid is absorbed.
3. Slice plantains and toss with a little oil and salt. Roast alongside chicken for the last 15-20 minutes.
4. Squeeze lime juice over chicken and plantains before serving.