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Jerk Chicken and Plantain Nacho Bowl

What a way to spice it up?! This INCREDIBLE Jerk chicken bowl is just what we need to start our week off on a spicy note. If you can’t tell already, we really love plantains. Plantains are a trusted and most loved side in many Jamaican and Caribbean recipes, so we thought it was a perfect pairing with the jerked chicken-pairing spicy and sweet is always a good idea.

We used an Instant Pot to make the jerked chicken because it cooks faster and it shreds nicely for this recipe. If you have the time, season your chicken with our Healthy On You® No Woman No Spice Jamaican Jerk Spice and let it sit overnight or a few hours before you begin. It makes all the spice flavors sink in for an even bigger flavor boost.

If you don’t have an instant pot, use a large heavy dutch oven and simply follow all the directions in the sauté mode and then add all the ingredients back to the pot, cover, reduce the heat to low and cook for 1½ hours.

Ingredients

Makes 6 servings

  • 2 tbsp
    olive oil + more for baking the plantain
  • 2 lbs
    chicken thighs (bone-in, skin-on)
  • 2
    ripe plantains
  • 1 medium
    onion, diced
  • 1 small
    bunch scallions, chopped
  • 4-6 cloves
    garlic, minced
  • 1
    scotch bonnet pepper, seeded and sliced
  • 1 tbsp
  • 1 cup
    pineapple juice
  • 1 cup
    chicken stock
  • 1 tbsp
    soy sauce
  • 2 tbsp
    cornstarch
  • Nachos for lining the bowl
  • ¼ cup
    cilantro, chopped
  • 1 medium
    avocado, diced
  • sea salt and pepper

Preparation

  1. Season the chicken with the No Woman No Spice Jamaican Jerk Spice. If you are planning ahead, place it in the fridge for up to 24 hours.
  2. Use the sauté mode on the instant pot. Add 2 tbsp olive oil. When hot add chicken, skin side down, and brown for 5 minutes, then turn and cook for an additional 3 minutes. Remove from pan and set aside on a paper towel. If necessary, work in batches to cook all of the chicken.  
  3. Add the onion to the same bowl and cook until transparent. Add the garlic and scallions, stirring frequently for 3 minutes.
  4. Add in the stock and pineapple juice, soy sauce and bring to a boil. Reduce the heat and add the chicken back in.
  5. Place the cover on and lock the lid. Pressure cook on high for 25 minutes. Allow 10 minutes for it to naturally de-pressurize.
  6. Meanwhile, bake the plantains: preheat the oven to 350°F. Line a baking sheet with parchment paper and spray/coat with olive oil.
  7. Peel and slice the plantains into ½ inch rounds. Place them on the baking sheet with no overlapping between them. Spray with olive oil. When the oven is ready, place inside and bake for 15 minutes.
  8. When the chicken has had 10 minutes to de-pressurize in the Instant Pot, let the remaining pressure out, open and shred the chicken with two forks, remove the skin and bones and discard.
  9. In a small bowl, add the cornstarch and mix in 1/4 cup of water to make a slurry and stir it into the chicken. If the mixture is still not thick enough, use the sauté mode to reduce the liquid until the jerk chicken has a thick gravy.
  10. Taste and adjust the seasoning adding more sea salt, pepper.

Assemble the Nacho Bowl

  1. In a serving bowl (4 small ones or one large), spread out the nacho chips to create a nice base of chips on the bottom.
  2. Using a slotted spoon, add the jerked chicken on top of the nachos. Add the plantains next. Sprinkle with the avocados and garnish with the scotch bonnet pepper and cilantro. Save the sauce and drizzle over the bowl and reserve the rest for dipping. Enjoy!
Samantha Binkley
samantha@healthyonyou.com