Products used in this recipe
Simplot Harvest Fresh™ AvocadosDiced Avocado, FrozenPack Size: 12/2lbSKU: 10071179029410
Simplot Simple Goodness™Mango CubesPack Size: 2/5lbSKU: 10071179035084
Simplot Good Grains™Brown Rice, IQFPack Size: 1/40lbSKU: 10071179035022
Simplot RoastWorks®RTE Flame-Roasted Peppers & Onions BlendPack Size: 6/2.5lbSKU: 10071179677796
Jamaican Jerk Chicken Bowl
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 |
|---|---|---|
10 oz. | ||
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 | |
32 oz. | 10 cups | |
Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend | 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; combine mango cubes, black beans, garlic, cilantro, lime zest and lime juice in a bowl. 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.
