1 Roasted Chicken, store bought, meat pulled into large bite-sized pieces
1/4 C Jamaican Jerk Sauce
1/8 C Texas Pete Garlic Hot Sauce
1 Mango, fresh, diced small
1/4 Jalapeno Pepper, minced
1 Red Bell Pepper, small diced
1/4 C Scallions, sliced thin
1 Tbsp Texas Pete Hotter Hot Sauce
1 Tbsp Olive Oil
YIELD: 2 servings PORTION (Serving Size): 1 bowl each
Place the white rice, kidney beans, coconut milk, water and Texas Pete Garlic Hot Sauce into a medium sized saucepot and bring to a simmer. Cook for 2-3 minutes stirring occasionally and then cover with a tight lid and remove from heat. Let the rice and beans steam for 20-25 minutes or until the rice is fully cooked, tender and all the liquid is absorbed.
Preheat the oven to 375 degrees. Peel the plantain and slice into 1/2 inch thick rings. Place the sliced plantains in a large mixing bowl and toss them with the melted butter and season with salt and pepper. Place them on a sheet tray lined with parchment paper and roast them in the oven for approximately 20 minutes or until golden brown and fork tender. Remove from oven.
Pull the meat from the roasted chicken into large bite size chunks. Place a sauté pan on medium high heat and add the chicken to warm it back up. Once warmed add the Jamaican jerk sauce and Texas Pete Garlic Hot Sauce. Continue to cook until completely heated thru.
Place the diced mango, minced jalapeno pepper, red bell pepper, scallions, Texas Pete Hotter Hot Sauce and extra virgin olive oil in a mixing bowl and mix together well.
To assemble the dishes, gather two large bowls and portion the spicy steamed rice and beans between both bowls. Top with the roasted plantains then the spicy jerked chicken and garnish with the mango salsa and serve.