Dinner

Jerk Chicken with Plantains and Coconut Rice

Step 1 of 6

To prepare the marinade, place all Level 2 ingredients except the chicken in a blender and blend into a coarse paste.

LEVEL 1 (BOTTOM OF POT)

400g basmati rice, rinsed
400ml coconut milk
600ml water
1 teaspoon kosher salt
2 tablespoons unsalted butter

LEVEL 2

4 small chicken leg quarters
2 shallots, peeled, chopped
2–3 Scotch bonnet or habanero chili peppers, stems removed, roughly chopped
4 scallions, white and green parts, roughly chopped
4 cloves garlic, peeled, roughly chopped
1 1-inch piece of ginger, peeled
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
118ml canola oil
2 teaspoons apple cider vinegar
1 Juice of 1 lime

TOPPINGS

4 tablespoons toasted unsweetened coconut
4 tablespoons picked cilantro leaves
2 tablespoons sliced scallions

LEVEL 1 (BOTTOM OF POT)

2 cups basmati rice, rinsed
1 can (14 ounces) coconut milk
2 1/2 cups water
1 teaspoon kosher salt
2 tablespoons unsalted butter

LEVEL 2

4 small chicken leg quarters
2 shallots, peeled, chopped
2–3 Scotch bonnet or habanero chili peppers, stems removed, roughly chopped
4 scallions, white and green parts, roughly chopped
4 cloves garlic, peeled, roughly chopped
1 1-inch piece of ginger, peeled
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
1/4 cup canola oil
2 teaspoons apple cider vinegar
1 Juice of 1 lime

TOPPINGS

1/4 cup toasted unsweetened coconut
1/4 cup picked cilantro leaves
2 tablespoons sliced scallions

Step 2 of 6

Place the marinade and chicken in a large resealable plastic bag. Massage the outside of the bag to work the marinade over all parts of the chicken, then place the bag in the refrigerator for at least 4 hours and up to 24 hours.

LEVEL 1 (BOTTOM OF POT)

400g basmati rice, rinsed
400ml coconut milk
600ml water
1 teaspoon kosher salt
2 tablespoons unsalted butter

LEVEL 2

4 small chicken leg quarters
2 shallots, peeled, chopped
2–3 Scotch bonnet or habanero chili peppers, stems removed, roughly chopped
4 scallions, white and green parts, roughly chopped
4 cloves garlic, peeled, roughly chopped
1 1-inch piece of ginger, peeled
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
118ml canola oil
2 teaspoons apple cider vinegar
1 Juice of 1 lime

TOPPINGS

4 tablespoons toasted unsweetened coconut
4 tablespoons picked cilantro leaves
2 tablespoons sliced scallions

LEVEL 1 (BOTTOM OF POT)

2 cups basmati rice, rinsed
1 can (14 ounces) coconut milk
2 1/2 cups water
1 teaspoon kosher salt
2 tablespoons unsalted butter

LEVEL 2

4 small chicken leg quarters
2 shallots, peeled, chopped
2–3 Scotch bonnet or habanero chili peppers, stems removed, roughly chopped
4 scallions, white and green parts, roughly chopped
4 cloves garlic, peeled, roughly chopped
1 1-inch piece of ginger, peeled
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
1/4 cup canola oil
2 teaspoons apple cider vinegar
1 Juice of 1 lime

TOPPINGS

1/4 cup toasted unsweetened coconut
1/4 cup picked cilantro leaves
2 tablespoons sliced scallions

Step 3 of 6

When the chicken is marinated, place all Level 1 ingredients in the pot and stir until combined.

LEVEL 1 (BOTTOM OF POT)

400g basmati rice, rinsed
400ml coconut milk
600ml water
1 teaspoon kosher salt
2 tablespoons unsalted butter

LEVEL 2

4 small chicken leg quarters
2 shallots, peeled, chopped
2–3 Scotch bonnet or habanero chili peppers, stems removed, roughly chopped
4 scallions, white and green parts, roughly chopped
4 cloves garlic, peeled, roughly chopped
1 1-inch piece of ginger, peeled
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
118ml canola oil
2 teaspoons apple cider vinegar
1 Juice of 1 lime

TOPPINGS

4 tablespoons toasted unsweetened coconut
4 tablespoons picked cilantro leaves
2 tablespoons sliced scallions

LEVEL 1 (BOTTOM OF POT)

2 cups basmati rice, rinsed
1 can (14 ounces) coconut milk
2 1/2 cups water
1 teaspoon kosher salt
2 tablespoons unsalted butter

LEVEL 2

4 small chicken leg quarters
2 shallots, peeled, chopped
2–3 Scotch bonnet or habanero chili peppers, stems removed, roughly chopped
4 scallions, white and green parts, roughly chopped
4 cloves garlic, peeled, roughly chopped
1 1-inch piece of ginger, peeled
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
1/4 cup canola oil
2 teaspoons apple cider vinegar
1 Juice of 1 lime

TOPPINGS

1/4 cup toasted unsweetened coconut
1/4 cup picked cilantro leaves
2 tablespoons sliced scallions

Step 4 of 6

Place the bottom layer of the Deluxe Reversible Rack in the higher position, cover with aluminum foil, then place the rack in the pot. Place the marinated chicken on the foil. Alternate the position of the chicken so all pieces fit.

LEVEL 1 (BOTTOM OF POT)

400g basmati rice, rinsed
400ml coconut milk
600ml water
1 teaspoon kosher salt
2 tablespoons unsalted butter

LEVEL 2

4 small chicken leg quarters
2 shallots, peeled, chopped
2–3 Scotch bonnet or habanero chili peppers, stems removed, roughly chopped
4 scallions, white and green parts, roughly chopped
4 cloves garlic, peeled, roughly chopped
1 1-inch piece of ginger, peeled
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
118ml canola oil
2 teaspoons apple cider vinegar
1 Juice of 1 lime

TOPPINGS

4 tablespoons toasted unsweetened coconut
4 tablespoons picked cilantro leaves
2 tablespoons sliced scallions

LEVEL 1 (BOTTOM OF POT)

2 cups basmati rice, rinsed
1 can (14 ounces) coconut milk
2 1/2 cups water
1 teaspoon kosher salt
2 tablespoons unsalted butter

LEVEL 2

4 small chicken leg quarters
2 shallots, peeled, chopped
2–3 Scotch bonnet or habanero chili peppers, stems removed, roughly chopped
4 scallions, white and green parts, roughly chopped
4 cloves garlic, peeled, roughly chopped
1 1-inch piece of ginger, peeled
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
1/4 cup canola oil
2 teaspoons apple cider vinegar
1 Juice of 1 lime

TOPPINGS

1/4 cup toasted unsweetened coconut
1/4 cup picked cilantro leaves
2 tablespoons sliced scallions

Step 5 of 6

Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 350°F, and set time to 20 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).

LEVEL 1 (BOTTOM OF POT)

400g basmati rice, rinsed
400ml coconut milk
600ml water
1 teaspoon kosher salt
2 tablespoons unsalted butter

LEVEL 2

4 small chicken leg quarters
2 shallots, peeled, chopped
2–3 Scotch bonnet or habanero chili peppers, stems removed, roughly chopped
4 scallions, white and green parts, roughly chopped
4 cloves garlic, peeled, roughly chopped
1 1-inch piece of ginger, peeled
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
118ml canola oil
2 teaspoons apple cider vinegar
1 Juice of 1 lime

TOPPINGS

4 tablespoons toasted unsweetened coconut
4 tablespoons picked cilantro leaves
2 tablespoons sliced scallions

LEVEL 1 (BOTTOM OF POT)

2 cups basmati rice, rinsed
1 can (14 ounces) coconut milk
2 1/2 cups water
1 teaspoon kosher salt
2 tablespoons unsalted butter

LEVEL 2

4 small chicken leg quarters
2 shallots, peeled, chopped
2–3 Scotch bonnet or habanero chili peppers, stems removed, roughly chopped
4 scallions, white and green parts, roughly chopped
4 cloves garlic, peeled, roughly chopped
1 1-inch piece of ginger, peeled
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
1/4 cup canola oil
2 teaspoons apple cider vinegar
1 Juice of 1 lime

TOPPINGS

1/4 cup toasted unsweetened coconut
1/4 cup picked cilantro leaves
2 tablespoons sliced scallions

Step 6 of 6

When cooking is complete, carefully remove the rack with the chicken and set aside. Fluff the rice and top with toasted coconut, cilantro, and scallions. Serve with chicken.

LEVEL 1 (BOTTOM OF POT)

400g basmati rice, rinsed
400ml coconut milk
600ml water
1 teaspoon kosher salt
2 tablespoons unsalted butter

LEVEL 2

4 small chicken leg quarters
2 shallots, peeled, chopped
2–3 Scotch bonnet or habanero chili peppers, stems removed, roughly chopped
4 scallions, white and green parts, roughly chopped
4 cloves garlic, peeled, roughly chopped
1 1-inch piece of ginger, peeled
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
118ml canola oil
2 teaspoons apple cider vinegar
1 Juice of 1 lime

TOPPINGS

4 tablespoons toasted unsweetened coconut
4 tablespoons picked cilantro leaves
2 tablespoons sliced scallions

LEVEL 1 (BOTTOM OF POT)

2 cups basmati rice, rinsed
1 can (14 ounces) coconut milk
2 1/2 cups water
1 teaspoon kosher salt
2 tablespoons unsalted butter

LEVEL 2

4 small chicken leg quarters
2 shallots, peeled, chopped
2–3 Scotch bonnet or habanero chili peppers, stems removed, roughly chopped
4 scallions, white and green parts, roughly chopped
4 cloves garlic, peeled, roughly chopped
1 1-inch piece of ginger, peeled
2 tablespoons fresh thyme leaves
1 tablespoon ground allspice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons ground black pepper
1/4 cup canola oil
2 teaspoons apple cider vinegar
1 Juice of 1 lime

TOPPINGS

1/4 cup toasted unsweetened coconut
1/4 cup picked cilantro leaves
2 tablespoons sliced scallions

Compatible with

Ninja® Foodi® XL Pressure Cooker Steam Fryer with SmartLid™

Allergies

Tip: Allergy Advice

Cooking mode

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LEVEL 2

TOPPINGS

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LEVEL 2

TOPPINGS

Utensils

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