Quick and easy Jamaican Jerk Chicken and Coconut Rice

In honor of the amazing interview with an outstanding Reggae singer we have on Friday, I decided to share one of my favorite recipes! My mom used to make this for the family when we were kids and it has become one of my go-to comfort foods. Jamaican Jerk chicken with coconut rice is spicy yet there's a hint of sweetness that really elevates it. 

skinless chicken, boiled and deboned 

chicken stock (saved from boiled chicken) 

Jamaican jerk seasoning, to taste 

rice 

coconut milk 

 Cut chicken into small pieces. Combine chicken, 3T. chicken stock and 1t. jerk seasoning in a covered casserole. Stir and microwave. Add more seasoning as desired. Get it good and hot in microwave. Make rice with a small portion of your water (about 2T) and replace the rest of the water you'd normally use with coconut milk. 

 *tip! Coconut milk can be frozen for later use

As you can see, this recipe is quick and easy! A great meal after a long day at work! Enjoy!