FEED THE CLAN

A Paleo Family on a Budget

FEED THE CLAN - A Paleo Family on a Budget

Paleo Jerk Chicken & Coconut “Rice”

Jerk Chicken & Coconut Rice

I’ve made jerk chicken quite a few times, but never got around to posting it for you guys. This time around I decided to use my miracle noodle rice to make coconut rice and it turned out so flavorful! It really complimented the spicy chicken perfectly. You can use scotch bonnet or habaneros instead of the jalapenos to crank up the heat. I have to keep my spicyness to a minimum for the girls. I really hope you try this one out.

Paleo Jerk Chicken

3 lbs boneless/skinless chicken breasts, cut into strips
1 onion, quartered
4 scallions, roughly chopped
5 garlic cloves
3 jalapenos, roughly chopped
1/2 cup distilled white vinegar
1/4 cup coconut aminos
juice of 1 orange
juice of 1 lime
2 tbsp oil of choice
8 sprigs fresh thyme
2 tbsp allspice
1 tbsp granular sweetener (I used erythritol)
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
fresh cracked pepper

Place marinade ingredients in a small food processor and blend until smooth. Pour marinade over chicken and let it marinate for at least 2 hours. Take the chicken out of the fridge 30 minutes prior to grilling. Grill over medium high heat for 5-7 minutes per side. Plate with the coconut “rice”. Enjoy!

Coconut “Rice”

2 packs miracle noodle rice, rinsed and dry fried for 10 minutes
2 scallions, thinly sliced
2 cloves garlic, thinly sliced
1/2 cup coconut milk (canned)
sea salt and fresh cracked pepper to taste
1 tbsp coconut oil

Heat the oil in a large saute pan. Cook the scallions and garlic until they start to brown, about 8 minutes. Add the miracle rice and the coconut milk. Saute for a few minutes, then season with salt and pepper. Serve with jerk chicken. Enjoy!

Paleo Jerk Chicken & Coconut "Rice"
Author: 
Cuisine: Jamaican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 lbs boneless/skinless chicken breasts, cut into strips
  • 1 onion, quartered
  • 4 scallions, roughly chopped
  • 5 garlic cloves
  • 3 jalapenos, roughly chopped
  • ½ cup distilled white vinegar
  • ¼ cup coconut aminos
  • juice of 1 orange
  • juice of 1 lime
  • 2 tbsp oil of choice
  • 8 sprigs fresh thyme
  • 2 tbsp allspice
  • 1 tbsp granular sweetener (I used erythritol)
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • fresh cracked pepper
  • RICE INGREDIENTS:
  • 2 packs miracle noodle rice, rinsed and dry fried for 10 minutes
  • 2 scallions, thinly sliced
  • 2 cloves garlic, thinly sliced
  • ½ cup coconut milk (canned)
  • sea salt and fresh cracked pepper to taste
  • 1 tbsp coconut oil
Instructions
  1. Place marinade ingredients in a small food processor and blend until smooth
  2. Pour marinade over chicken and let it marinate for at least 2 hours
  3. Take the chicken out of the fridge 30 minutes prior to grilling
  4. Grill over medium high heat for 5-7 minutes per side
  5. Plate with coconut "rice"
  6. RICE INSTRUCTIONS:
  7. Heat the oil in a large saute pan
  8. Cook the scallions and garlic until they start to brown, about 8 minutes
  9. Add the miracle rice and the coconut milk
  10. Saute for a few minutes, then season with salt and pepper
  11. Serve with jerk chicken

*If you like this recipe, please leave a comment below or “like” to share with others on Facebook*

Category: Recipes
  • Jessica says:

    Must make that coconut “rice” YUM can’t wait. will post review when I make it. Thank you for all these recipes! you are fantastic :)

    July 31, 2014 at 10:48 am
    • Tanya says:

      It’s my favorite “rice” yet! I hope you like it :)

      August 1, 2014 at 8:40 am

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