Jerk Chicken with Sweet Potato Festival, Rice & Peas, and Mango-Ginger Cooler

About this meal

A nourishing Jamaican lunch composed of spicy grilled jerk chicken, traditional sweet potato festival (sweet, spiced fried dumpling), classic rice & peas cooked with coconut milk, and a revitalizing mango-ginger cooler. This meal leverages whole, fresh ingredients for a high-calorie, nutrient-rich boost, ideal for weight gain. Lactose-free, with healthy fats and bold, authentic flavors.

Ingredients

• Chicken thighs (boneless, skin-on) — 250g
• Scallions — 2 stalks
• Scotch bonnet pepper (seeded) — 1
• Fresh thyme — 2 tsp
• Ground allspice (pimento) — 1 tsp
• Garlic — 2 cloves
• Fresh ginger — 1-inch piece
• Brown sugar — 1 tbsp
• Coconut aminos — 1 tbsp
• Lime juice — 1 tbsp
• Olive oil — 2 tbsp
• Sweet potato — 1 medium (about 200g)
• All-purpose flour — 1 cup
• Cornmeal (fine, fresh/stone-ground) — 1/4 cup
• Baking powder (aluminum-free, no preservative) — 1 tsp
• Coconut milk (fresh or homemade, unsweetened) — 1/2 cup
• Sea salt — 1/2 tsp
• Honey — 1 tbsp
• Coconut oil — 3 tbsp
• Ripe mango — 1 large
• Fresh ginger — 1/2-inch piece
• Lime — 1
• Fresh mint leaves — few sprigs
• Filtered water — 1 1/2 cups
• Long-grain white rice — 3/4 cup (raw)
• Fresh red kidney beans (soaked and cooked, not canned) — 3/4 cup (cooked)
• Coconut milk (fresh or homemade, for rice) — 3/4 cup
• Whole allspice berries — 5
• Additional scallion — 1 stalk
• Fresh thyme (for rice) — 1 tsp
• Sea salt (for rice) — 1/2 tsp

Steps

1. Marinate chicken: In a blender, combine scallions, scotch bonnet, thyme, allspice, garlic, ginger, brown sugar, coconut aminos, lime juice, and olive oil. Blend to a paste. Rub over chicken thighs and marinate at least 2 hours.
2. Prepare rice & peas: In a saucepan, add soaked/cooked kidney beans, rice (rinsed), coconut milk, allspice berries, scallion, thyme, and salt. Add enough water to cook rice (about 1.5 cups; adjust as needed). Bring to a boil, cover, reduce to low, and simmer until rice is tender (15-18 min). Fluff and set aside.
3. Make sweet potato festival: Peel, boil, and mash sweet potato. Combine mashed sweet potato with flour, cornmeal, baking powder, salt, honey, and coconut milk. Mix to form a soft dough. Shape into fingers or ovals.
4. Fry festival: Heat coconut oil in skillet over medium heat. Fry festival pieces until golden brown and cooked through, turning as needed. Drain on paper towels.
5. Grill chicken: Preheat grill or grill pan to medium-high. Grill marinated chicken until nicely charred and cooked through (about 6-7 minutes per side). Let rest before slicing.
6. Craft the cooler: In a blender, add chopped mango, ginger, juice of 1 lime, fresh mint, and filtered water. Blend until smooth. Taste; add honey if a touch of sweetness is needed. Pour over ice to serve.
7. Serve: Plate grilled chicken alongside rice & peas and sweet potato festival, with mango-ginger cooler on the side.