Use either a whole chicken, spatchcocked or cut up parts.
Rub chicken with jerk seasoning rub.
Place chicken on roasting pan.
Roast until chicken is 165℉. Time will vary depending on cut of chicken.
When cooked to the proper temperature. Let rest at least 10 minutes before slicing.
Slice and store extra chicken to make lunch and dinner the rest of the week.
Peel plantains and cut into 2 inch pieces.
Toss in oil and salt.
Roast in a cast iron skillet or on a baking sheet. (These can be cooked in the oven right alongside of the chicken. Just make sure you keep an eye on them and take them out when they are a golden brown.)
Jamaican Rice and Peas
Drain the red beans, make sure to reserve the liquid for cooking. Set Aside.
Combine liquid from red beans and one can of coconut milk in a large measuring cup. (I use a 4 cup glass measuring cup)
Add enough water to the measuring cup to bring the liquid up to 4 total cups. Set aside.
Add oil to medium sized sauce pan. Heat on medium high.
Add yellow onion and garlic, cook for a few minutes until fragrant and translucent.
Add the rice and cook for a few minutes until rice is coated with oil.
Add beans, green onions, thyme, salt, and liquid to pan. Stir.
Bring to a boil.
Reduce heat to simmer, cover and cook until all liquid is absorbed. About 20 minutes. Stir occasionally.
Add all ingredients to a bowl and stir.
Beast Bowl Assembly
I served these with just a handful or two of baby kale greens. They are bitter and pair nicely with the sweet salsa and spicy chicken.
However - the magic of the beast bowl is that you can add any base fixings that fit your mood. My go-tos are romaine and spinach, shredded carrots, red peppers, and purple cabbage.