Jerk Chicken with Rice and Plantains

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

2: Apply marinade to the chicken and marinate in the refrigerator overnight.

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

4: Finish cooking the chicken in the oven at 350°F until internal temperature reaches 165°F.

5: Alternatively, bake at 425°F, flipping halfway until internal temperature reaches 165°F.

6: For coconut rice, rinse basmati rice in water until it runs clear, then drain.

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

8: Stir until most water is absorbed, cover, and simmer on very low for 15 to 20 minutes.

9: For plantains, cut them and heat frying oil in a skillet over medium-high heat.

10: Fry plantains for 4-5 minutes, then remove and sprinkle with sea salt.

11: Serve jerk chicken with coconut rice and fried plantains.