If you aren’t comfortable cutting the chicken up yourself, buy 4 wings, 2 drumsticks, 2 thighs and 2 breasts (all bone in and skin on).

Equipment Needed

Measuring cups and spoons, knife, cutting board, large roasting pan, thick bottomed pot with a tight fitting lid, bowls and tongs


Preheat the oven to 375°. 

In a thick bottomed pot over medium-high heat, combine the rice, kidney beans, thyme, coconut milk, chicken broth and sea salt and pepper to taste and bring to a boil.

Reduce the heat to medium-low and cover with a tight fitting lid. Simmer until rice is tender, approximately 20 to 25 minutes.

Cut the chicken into small pieces and place them in a roasting pan.

Add the avocado oil and Jamaican jerk paste, mix thoroughly to combine and let marinate at least 2 hours and optimally overnight.

Roast in the oven for an hour, or until an internal temperature of 165° has been reached and the chicken is dark and crispy.

Mix the coleslaw, Dijon mustard, pickle vinegar, xylitol sweetener, avocado oil mayonnaise and sea salt and pepper to taste in a large bowl and stir thoroughly to combine.

For best results, let the slaw rest in the fridge for 2 hours before serving. 

Plate the chicken, rice and slaw together, serve and enjoy! 

** Please note, the nutritional information is for an average of both white and dark meat.

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