Maple Jerk Chicken with Coconut Cream Sauce
3 lbs. skinless chicken thighs
1 (13.5 oz.) can coconut cream
1 (14.5 oz.) can diced tomato and green chili's
1 (15 oz.) can black beans (drained and rinsed)
1 ½ tablespoon ground black pepper¼ teaspoon all spice
1 tablespoon fresh ground gingerRice of choice
In a bowl, mix together ¼ cup Wood's Traditional Maple Syrup and Walkerswood Traditional Jamaican Jerk Seasoning Hot & Spicy
Put chicken in a gallon zip lock bag.
Pour the seasoning mixture into the bag. Cover all chicken with the seasoning. Refrigerate for 24 hours.
Chicken and Coconut Cream Sauce —
Dice up your chicken or leave it whole and fry in a large, deep frying pan until internal temperature reaches 160° F.
Remove from pan and set aside.
Make your rice of choice per the package directions.
Add to your fry pan: coconut cream, diced tomato, chilis, drained black beans, ground black pepper, allspice, and ginger.
Mix and simmer for 5 minutes, stirring occasionally.
Add your chicken to the coconut cream sauce.
To serve ― Spoon your Maple Jerk Chicken with Coconut Cream Sauce over rice and enjoy!
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