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Jamaican Jerk Chicken Bowl

Jamaican Jerked Chicken Recipe
Yield: 10 Servings (14 oz. each)

Yield: 10 Servings (14 oz. each)

Customers love a good chicken bowl, and this one—loaded with Jamaican flavor—is a sure to be a pleaser. Brown rice topped with peppers and onions, Jerk chicken thighs, black bean mango salsa, shredded coconut, diced avocado and a house-made Scotch bonnet honey glaze.

Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb 10 oz.
Simplot Simple Goodness™: Mango Cubes 2/5lb 16 oz. 2 cups
Black beans, canned, drained 8 oz. 1 cup
Garlic, minced 2 tsp.
Cilantro, fresh, chopped 2/3 cup
Lime, zested and juiced 1 each
Honey 8 fl. oz.
Scotch bonnet pepper, finely minced 1 each
Oregano, fresh, finely chopped 2 Tbsp.
Kosher salt to taste
Black pepper, ground to taste
Simplot Good Grains™: Brown Rice, IQF 1/40lb 32 oz. 10 cups
Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb 40 oz. 1 bag
Chicken thighs, boneless, skinless, Jerk spiced, cooked 5 lbs. 20 each
Coconut, shredded, toasted 2 oz. 10 Tbsp.
Preparation Instructions:
Step 1
Thaw avocado and mango according to package instructions.
Step 2
For Black Bean Mango Salsa: In a bowl, combine mango cubes, black beans, garlic, cilantro, lime zest and lime juice. Reserve chilled.
Step 3
For Scotch Bonnet Honey Glaze: In a mixing bowl, combine honey, Scotch bonnet pepper, and oregano. Stir vigorously until well combined. Season with salt and pepper. Reserve.
Step 4
Prepare brown rice and peppers and onions according to package instructions. Reserve hot. Heat Jerk spiced chicken thighs to holding temperature (165˚F).
Step 5
For each serving; portion 1 cup brown rice into a serving bowl. Top with 4 oz. peppers and onions. Place 2 chicken thighs on top of vegetables. Top with 2 Tbsp. salsa and drizzle with 1 Tbsp. of glaze. Garnish with 1 oz. avocado and 1 Tbsp. coconut.
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