4-6 chicken parts (legs, thigh, breasts)
1 can unsweetened coconut milk
4-6 cloves garlic, minced
2 scotch bonnet peppers, seeded and finely chopped
1 tablespoon freshly grated ginger
4 scallion, roughly chopped
1 cup soy sauce
1/3 cup dark brown sugar
2 tablespoon fresh thyme leaves
1/2 tablespoon ground allspice
1/4 cup sesame oil
Juice of 4 limes
1 can unsweetened coconut milk
1 scotch bonnet pepper, whole
4 allspice berries
1 scallion, finely chopped
1 dried bay leaf
1 cup red kidney beans
2 cloves garlic, smashed
3-4 sprigs fresh thyme
2 cups long-grain white rice
Kosher salt and freshly ground black pepper
1 cup small diced mango
1 red Serrano chili, seeded and small diced
1 plum tomato, seeded and small diced
1/2 white onion, small diced
Juice of 2 limes
1/4 cup roughly chopped cilantro
Vegetable oil, for deep frying
1 very ripe yellow plantain (turning black is best), sliced on a bias into 1/4-inch thick pieces
1 cup finely shredded red cabbage
10 or more small round soft tacos
Lime wedges, for serving
Place chicken in a large plastic storage bag or storage container.
In a large bowl, combine the coconut milk, garlic, scotch bonnet peppers, ginger, scallion, soy sauce, brown sugar, thyme, allspice, sesame oil, and lime juice; whisk together. Season with salt to taste. Transfer half the jerk marinade into the storage bag with chicken. Seal bag and marinate in the refrigerator for at least 4 hours up to overnight. Set aside remaining marinade.
In a large pot, combine the coconut milk, scotch bonnet pepper, allspice berries, scallion, bay leaf, kidney beans, and enough water to cover the beans. Set pot over medium heat and cook until beans are tender, about 1 hour 30 minutes to 2 hours. Add more water if necessary throughout cooking to cover beans. Stir in rice and cover with more water, about one-inch above the rice. Season lightly with salt and pepper. Cover pot and set over a low heat. Cook until rice is tender, about 25 minutes. Remove the allspice berries, scotch bonnet pepper, bay leaf, and thyme. Set aside.
On a preheated and well-oiled grill at 300 degrees Fahrenheit, cook chicken, skin-side down, and cover with aluminum foil until skin is dark and crisp, about 25 to 30 minutes. Remove foil and flip chicken. Continue cooking on the grill until thermometer registers 165 degrees Fahrenheit internal temperature of the meat, and juices run clear. Transfer chicken to a clean plate and cover with aluminum foil for at least 15 minutes. Using two forks, separate the meat from the bones and shred chicken into smaller pieces. Transfer chicken and juices to a large bowl. Discard bones.
Transfer reserved marinade into a food processor and blend until smooth. Pour the marinade into a small pot and cook over medium-low heat until warm and thick, about 10 minutes. Season to taste with salt and pepper. Pour jerk sauce over the chicken and mix together. Set aside.
In a medium bowl, mix together the mango, Serrano chili, tomato, onion, lime juice, and cilantro. Season with salt, to taste. Set aside.
In a deep-skillet, heat 2 cups vegetable oil over medium-high heat. Drop plantains into the oil, a few at a time, and cook until golden brown, about 3 minutes per side. Remove from oil and drain on a wire rack over a sheet tray.
Grill the tortillas on both sides to warm, about 30 seconds per side.
Assemble the tacos: rice and peas, jerk chicken, mango salsa, red cabbage, and a slice of plantain. Serve with a lime wedge.
Cook with soul. Eat with pleasure!