Directions

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1. Pat dry the chicken thighs.

2. Measure, rinse, and drain the rice.

3. Dice the mango, avocado and tomatoes.

4. Thin slice of red onion and wash in cold water.

5. Chop garlic, cilantro stems and leaves separately.

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1. In a saucepan, combine the rice, 1.3 cups of water, a pinch of salt, and 2 scoops of Sweet Jerk FLAVRBOMBS™.

2. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until tender.

3. Fluff the cooked rice with a fork and set aside.

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1. In a saucepan, combine 1 tbsp of olive oil, chopped garlic and onion, and cook for 1 minute on medium heat.

2. Add the beans and chopped cilantro stems and cook for 2 minutes.

3. Add 2 scoop of Sweet Jerk FLAVRBOMBS™, 1/2 cup of water and cook for about 5-8 minutes or until most of the water is gone.

4. Once cooked assemble the rice and beans, and add 1 scoop of Sweet Jerk FLAVRBOMBS™ for extra flavor.

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1. Season the chicken thighs with a pinch of salt and 2 scoop of Sweet Jerk FLAVRBOMBS™.

2. Pre-heat a frying-pan with 1 tbsp of olive oil.

3. Sear the chicken thighs on each side, add 1 tbsp of butter, and cook for more than 4-6 minutes until browned and cooked.

4. Let it rest for 5 minutes.

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1. Mix mangos, tomatoes, onion, cilantro, lime zest and juice, 2 tbsp of olive oil, salt, and 2 scoops of Sweet Jerk FLAVRBOMBS™. Mix well.

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1. Plate Jerk rice and chicken thighs, accompanied by mango ceviche salad on the side.

2. Enjoy!