Jerk Chicken with Plantains and Coconut Rice

  • Prep 15 mins
  • Total 5 hours
  • Easy
  • Serves 4

Such a delicious dish. Perfect for a picnic.


  • Contains Milk/Dairy
  • Contains Soybeans

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Soybeans

Cooking mode

Step-by-step instruction without your screen going to sleep


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


  • 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


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


  • Deluxe Reversible Rack (bottom layer only)
  • Aluminum Foil
  • Step 1

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

  • Step 2

    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.

  • Step 3

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

  • Step 4

    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.

  • Step 5

    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).

  • Step 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.