This whole recipe started with an overload of peaches, and with them I decided to create a salsa. And it just spiralled from there into a whole meal! There’s so much going on here though, you can easily break out just certain parts of the recipe. The peach avocado salsa is awesome on it’s own in a ‘chips and salsa’ situation (try sliced cucumber or plantain chips for a fun variation on corn chips). Then there’s the Jerk Chicken which is way too good to just use in these bowls, (think awesome salads for lunch). And as if that weren’t enough, there’s the Coconut Rice which is pretty much so delicious, I can’t stop eating it! Finally to just go ahead and gild the lily, I included some tostones for the ultimate crunchy addition.
Since I first made these bowls, I’ve been making the Jerk Chicken for salads for packed lunches with the peach salsa. You can also serve it as a simple meal, (pictured above) without the coconut rice or tostones as well. I’ve also been pairing just the tostones with the peach avocado salsa, so the possibilities are definitely endless here.
The Jerk Chicken in this recipe isn’t 100% authentic because it’s a super easy version that doesn’t involve making a paste, or anything you wouldn’t want to do on a regular ole’ Monday night.
This chicken is so flavorful and easy to make, I recommend making more than you need so you can use it for lunches, or freeze it for later.
Also can we just talk about habenero chilies for a moment… I called for jalapenos in the recipe because you really do need to be careful with habeneros. If you want a more authentic Caribbean flavor, go ahead and grab some habeneros, but be sure to wear gloves. If you want to make the salsa a little ahead of time, mix everything together except the avocado, and add that in right before serving.
You can also sub in cauliflower rice for the coconut rice in this recipe. If you want to make it coconut cauliflower rice, just add a few tablespoons of coconut cream at the end of the cooking time. 5 from 12 reviews
