Jerk Chicken with Coconut Rice

1: Add all marinade ingredients to a food processor and process until well combined.

2: Marinate the chicken in the refrigerator overnight.

3: Sear the chicken in a griddle pan on each side until charred.

4: Finish cooking in the oven at 350°F until the internal temperature reaches 165°F, or bake at 425°F, flipping halfway through.

5: Rinse basmati rice in water until clear, then drain.

6: In a pot, heat olive oil over medium-high heat, then add rice, coconut milk, kidney beans, water, salt, and bay leaf.

7: Stir until most of the water is absorbed, cover, and simmer on low for 15 to 20 minutes.

8: Cut the plantains and fry them in a skillet with enough oil to cover them until golden (about 4-5 minutes).

9: Remove plantains and sprinkle with sea salt before serving.