Caribbean Family Sunday Supper

1. FINAL MENU

• Name of the meal: Caribbean Family Sunday Supper
• Cuisine type: Caribbean
• Serve time: 5:00 PM

This meal is worth sitting down for because it layers classic Caribbean flavors across textures: mildly spiced jerk aromatics bloom on crispy roasted chicken thighs, coconut-scented rice and peas soak up those pan juices, oven-roasted sweet potato wedges add caramelized comfort, and hot, sweet fried plantains and a fresh mango-cabbage slaw add finish and brightness — all approachable for kids and leaving planned leftovers. The drinks (a chilled pineapple-lime agua fresca for kids and an aged dark rum for adults) keep the table convivial and authentic.

• Jerk-Rubbed Roasted Chicken Thighs
• Coconut Rice & Peas (rice cooked with coconut milk and canned kidney beans)
• Roasted Sweet Potato Wedges
• Fried Ripe Plantains (Maduros)
• Mango–Cabbage Slaw (fresh, lightly dressed)
• Pineapple–Lime Agua Fresca (kid-friendly drink)
• Aged Dark Rum, 750 ml (adult beverage pairing)

2. FULLY EXECUTABLE RECIPES

Jerk-Rubbed Roasted Chicken Thighs

Equipment

• Rimmed baking sheet 13 x 18 inches
• Wire rack that fits the rimmed sheet
• Instant-read thermometer
• Medium mixing bowl
• Chef’s knife and cutting board
• Measuring spoons

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3.25 lb)
• 2 tbsp vegetable oil ⁺
• 3 scallions, white and green parts, roughly chopped ⁺
• 4 garlic cloves, peeled and smashed ⁺
• 1 tbsp fresh ginger, peeled and grated ⁺ (about 1-inch piece)
• 2 tbsp fresh thyme leaves, chopped ⁺ (or 2 tsp dried thyme)
• 2 tsp ground allspice
• 1 tbsp light brown sugar
• 2 tbsp low-sodium soy sauce
• 2 tbsp fresh lime juice ⁺ (from about 1 lime)
• 2 tsp kosher salt ⁺
• 1 tsp freshly ground black pepper ⁺

Practical substitutions

• If scallions are unavailable: use 1 small shallot (finely chopped).
• If fresh thyme is unavailable: use 2 tsp dried thyme (same flavor, lower quantity).

Cooking / Baking

• Oven: 425°F
• Target internal temperature for bone-in thighs: 175°F (safe and tender; thigh meat is best cooked to 175°F)
• Total cook time: 55 minutes (15 minutes active prep + 40 minutes roasting)

Instructions

1. Preheat oven to 425°F. Position an oven rack in the center. Place wire rack on rimmed sheet.
2. In a medium bowl, combine 3 chopped scallions, 4 smashed garlic cloves, 1 tbsp grated ginger, 2 tbsp chopped thyme, 2 tsp ground allspice, 1 tbsp brown sugar, 2 tbsp soy sauce, 2 tbsp vegetable oil, 2 tbsp lime juice, 2 tsp kosher salt, and 1 tsp black pepper. Mash together with a spoon until a paste forms.
3. Pat chicken thighs dry with paper towels. Trim excess fat if needed.
4. Rub the paste evenly over the skin and under the skin where possible on each thigh. Let rest at room temperature while oven heats (no longer than 15 minutes).
5. Arrange thighs skin-side up on wire rack spaced evenly.
6. Roast in the preheated 425°F oven for 40 minutes. Start checking internal temperature at 35 minutes; cook to 175°F in the thickest part of a thigh (thermometer should not touch bone).
7. Remove from oven and tent loosely with foil. Let rest 10–15 minutes before serving or carving. Reserve pan juices to spoon over rice if desired.

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Coconut Rice & Peas (Rice cooked with coconut milk and canned kidney beans)

Not dairy-free: milk.

Equipment

• Medium (3–4 quart) saucepan with tight-fitting lid
• Fine-mesh strainer
• Measuring cups and spoons

Ingredients

• 2.5 cups long-grain white rice, rinsed (uncooked)
• 1 (13.5 oz) can full-fat coconut milk
• 3.5 cups water
• 1 (15 oz) can red kidney beans, drained and rinsed
• 2 scallions, whole (white and green), tied in a bundle with kitchen twine (use remaining scallions from shopping) ⁺
• 3 sprigs fresh thyme (or 1 tsp dried thyme) ⁺
• 1 tsp kosher salt ⁺
• 1/2 tsp freshly ground black pepper ⁺

Practical substitutions

• If canned kidney beans are unavailable, use 1 cup cooked dry beans (pre-cooked) drained.
• If coconut milk is light, add 1/3 cup milk for richness or use a second can (flavor will be richer).

Cooking / Baking

• Stove: medium-to-low heat
• Total cook time: 35 minutes (10 minutes active prep + 25 minutes simmer)

Instructions

1. Rinse 2.5 cups rice in a fine-mesh strainer under cold water until rinse water runs mostly clear. Drain 1–2 minutes.
2. In the saucepan combine the rinsed rice, 1 can coconut milk, 3.5 cups water, drained kidney beans, tied scallions, thyme sprigs, 1 tsp salt, and 1/2 tsp pepper. Stir once to combine.
3. Bring mixture to a rolling boil over medium-high heat uncovered, stirring once to prevent sticking.
4. When it boils, reduce heat to low, cover tightly, and simmer 18–22 minutes (do not lift the lid during this time).
5. After time elapses, turn off heat and let rice rest, covered, 5–10 minutes. Remove and discard thyme sprigs and scallion bundle; fluff with a fork before serving.

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Roasted Sweet Potato Wedges

Equipment

• Rimmed baking sheet 13 x 18 inches (can share oven with chicken)
• Parchment paper or silicone mat
• Large bowl
• Knife and cutting board
• Tongs

Ingredients

• 3 lb sweet potatoes (about 4 medium), scrubbed
• 3 tbsp vegetable oil ⁺
• 1.5 tsp kosher salt ⁺
• 1 tsp freshly ground black pepper ⁺
• 1 tbsp fresh thyme leaves, chopped ⁺

Practical substitutions

• If fresh thyme is not available use 1 tsp dried thyme.

Cooking / Baking

• Oven: 425°F (same oven as chicken)
• Total cook time: 45 minutes (10 minutes prep + 35 minutes roasting)

Instructions

1. Preheat oven to 425°F (can roast concurrently with chicken).
2. Cut sweet potatoes into 1/2–3/4-inch wedges (leave skin on). Place in a large bowl.
3. Toss with 3 tbsp vegetable oil, 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tbsp chopped thyme until evenly coated.
4. Spread wedges in a single layer on a parchment-lined rimmed sheet (do not overcrowd).
5. Roast 35 minutes, flipping wedges once at about 18 minutes, until edges are caramelized and interior is tender.
6. Remove and keep warm loosely covered until serving (up to 15 minutes resting).

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Fried Ripe Plantains (Maduros)

Equipment

• 12-inch heavy skillet or frying pan
• Slotted spoon or spider
• Instant-read thermometer (optional for oil temp)
• Plate lined with paper towels
• Spatula and tongs

Ingredients

• 4 large ripe plantains (yellow with black spots)
• 2 cups vegetable oil (for shallow frying) ⁺
• 1/2 tsp kosher salt ⁺

Practical substitutions

• If plantains are underripe, they will be firmer and less sweet; for sweetest result choose spotted ripe plantains.

Cooking / Baking

• Stove: medium heat, oil 350°F target
• Total cook time: 20 minutes (10 minutes prep + 10–15 minutes frying)

Instructions

1. Peel plantains: cut off both ends, make a shallow lengthwise slit through the skin and remove peel. Slice on the diagonal into 1/2-inch-thick pieces.
2. Heat 2 cups vegetable oil in the 12-inch skillet over medium heat until oil registers 350°F on a thermometer (or a sliver of plantain sizzles immediately on contact).
3. Working in 2–3 batches (do not overcrowd), add plantain slices to hot oil and fry 3–4 minutes per side until deeply golden and caramelized.
4. Remove with slotted spoon to paper-towel-lined plate. Sprinkle each batch lightly with 1/2 tsp salt total (divide between batches).
5. Keep warm and fry remaining batches so the last batch finishes within a few minutes of the 5:00 PM serve time (plantains are finish-to-order).

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Mango–Cabbage Slaw

Equipment

• Large mixing bowl
• Chef’s knife and cutting board
• Citrus juicer
• Measuring spoons

Ingredients

• 3 cups shredded green cabbage (about 1/2 medium head)
• 1 large ripe mango, peeled and diced
• 1/2 small red onion, thinly sliced
• 3 tbsp fresh cilantro, chopped
• 3 tbsp fresh lime juice ⁺ (about 2 limes)
• 2 tbsp olive oil
• 1 tsp granulated sugar
• 1 tsp kosher salt ⁺
• 1/4 tsp freshly ground black pepper ⁺

Practical substitutions

• If mango is unavailable: ripe papaya or ripe peach may be substituted (slightly different flavor).

Cooking / Baking

• No cooking required for slaw
• Total cook time: 10 minutes (all active)

Instructions

1. In the large bowl combine 3 cups shredded cabbage, diced mango, 1/2 sliced red onion, and chopped cilantro.
2. Whisk 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp sugar, 1 tsp salt, and 1/4 tsp pepper; pour over slaw and toss to combine.
3. Keep chilled until 5–10 minutes before serving; toss again then plate (dressed salads finish near service time).

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Pineapple–Lime Agua Fresca (Kid-Friendly Drink)

Equipment

• Pitcher (at least 1.25 quart / 40 oz)
• Measuring cups and spoons
• Citrus juicer
• Stirring spoon
• Glasses and ice

Ingredients (total batch makes five 8-oz servings)

• 40 fl oz (5 cups) 100% pineapple juice (chilled)
• 1/3 cup fresh lime juice (about 3–4 limes) ⁺
• 2 tbsp granulated sugar
• 2 cups club soda (chilled) — add at serving
• Ice, as needed
• Optional garnish: lime slices (use from limes above) ⁺

Practical substitutions

• If fresh limes are scarce: use 1/3 cup bottled lime juice (not concentrate).

Cooking / Baking

• No cooking; chilling recommended
• Total prep time: 10 minutes, chill 20–60 minutes

Instructions

1. In pitcher combine 5 cups pineapple juice, 1/3 cup fresh lime juice, and 2 tbsp sugar; stir until sugar dissolves.
2. Chill at least 20 minutes. At service, pour into glasses over ice and top each glass with 2–3 oz club soda (2 cups total for batch).
3. Garnish with lime slice if desired.

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Adult Beverage — Aged Dark Rum (purchased)

Not no pork, no alcohol: rum.

Equipment

• Tasting glass or rocks glass
• Optional: ice

Ingredients

• 1 bottle aged dark rum, 750 ml (e.g., Jamaican or Barbados dark rum; buy one 750-ml bottle)

Notes

• This is a purchased adult beverage. No kitchen steps required. Serve neat, on the rocks, or let guests mix with pineapple juice and lime at the table.

3. LINEAR TIMELINE (3:50 PM–5:00 PM)

• 3:50 PM: Jerk-Rubbed Roasted Chicken Thighs — Start: preheat oven to 425°F; mix jerk paste (scallions, garlic, ginger, thyme, allspice, brown sugar, soy, lime juice, oil, salt, pepper); pat 8 thighs dry and rub paste over and under skin; place on wire rack over rimmed sheet.
• 4:05 PM: Jerk-Rubbed Roasted Chicken Thighs — Put chicken in preheated 425°F oven; roast 40 minutes until internal temp 175°F (thigh). Set timer for 35 minutes to check temperature, then again at 40 minutes.
• 4:00 PM: Coconut Rice & Peas — Rinse 2.5 cups rice; combine rice, 13.5 oz coconut milk, 3.5 cups water, drained kidney beans, tied scallions and thyme in saucepan; bring to boil then reduce to low, cover and simmer 18–22 minutes. (Rice will finish ~4:30–4:35 and rest; keep covered.)
• 4:05 PM: Roasted Sweet Potato Wedges — Prep: scrub and cut 3 lb sweet potatoes into wedges; toss with 3 tbsp vegetable oil, 1.5 tsp salt, 1 tsp pepper and 1 tbsp chopped thyme.
• 4:10 PM: Roasted Sweet Potato Wedges — Put wedges on a separate rimmed sheet and slide into oven (roast ~35 minutes; flip at ~18 minutes). Note: oven will contain chicken and potatoes simultaneously; monitor spacing.
• 4:20 PM: Pineapple–Lime Agua Fresca — Combine 40 fl oz pineapple juice, 1/3 cup lime juice and 2 tbsp sugar in pitcher; stir and chill in refrigerator. (Chill until serving; add club soda at service.)
• 4:30 PM: Coconut Rice & Peas — Rice should be close to done; if done, turn off heat and let rest covered 5–10 minutes; remove tied scallions and thyme sprigs, fluff and leave covered.
• 4:35 PM: Coconut Rice & Peas — Finish resting and fluff; transfer to serving bowl and tent lightly. (Rice will remain warm while final items finish.)
• 4:35 PM: Fried Ripe Plantains — Peel and slice 4 ripe plantains on the diagonal into 1/2-inch slices; have 2 cups oil heating in 12-inch skillet to 350°F.
• 4:45 PM: Jerk-Rubbed Roasted Chicken Thighs — Chicken should reach 175°F; remove from oven and tent loosely with foil to rest up to 15 minutes.
• 4:45 PM: Roasted Sweet Potato Wedges — Remove wedges from oven (done); keep loosely tented and warm.
• 4:45 PM: Fried Ripe Plantains — Fry plantains in hot oil in 2–3 batches, ~3–4 minutes per side until deeply golden; drain on paper towels. Plan final batch to finish at or within minutes of service.
• 4:50 PM: Mango–Cabbage Slaw — Toss shredded cabbage, diced mango, sliced red onion and cilantro with lime-olive dressing; hold chilled and toss again just before plating.
• 4:55 PM: Plating & Final Warm-Ups — Warm serving plates or bowls as desired; transfer rice to serving bowl, place rested chicken on cutting board and carve if desired; plate sweet potato wedges; finish slaw toss; keep last batch of plantains frying (if not already done).
• 5:00 PM: Final plating & Serve — Arrange chicken, rice & peas, sweet potato wedges, plantains and slaw on plates or family-style; pour chilled pineapple–lime agua fresca and offer aged dark rum for adults. Serve exactly at 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Scallions — 5 scallions total (for rub and rice) ⁺
• Limes — 6 limes (for rub, slaw, and agua fresca) ⁺
• Fresh thyme — 1 small bunch (about 10–15 sprigs) ⁺
• Fresh cilantro — 1 small bunch (use 3 tbsp chopped)
• 1 large ripe mango
• 1/2 medium green cabbage (or 1 small head) (yields ~3 cups shredded)
• 1/2 small red onion
• 4 large ripe plantains
• 3 lb sweet potatoes (about 4 medium)
• Fresh ginger — 1 (1-inch) piece ⁺
• Garlic — 6 cloves (about 1 head) ⁺

Meat / Seafood

• Chicken, bone-in skin-on thighs — 8 pieces (about 3.25 lb)

Dry Goods / Pantry

• Long-grain white rice — 2.5 cups (uncooked)
• 1 (13.5 oz) can coconut milk
• 1 (15 oz) can red kidney beans (drained)
• Vegetable oil — 19 fl oz total (about 2+ cups) ⁺
• Olive oil — 2 tbsp
• Low-sodium soy sauce — 2 tbsp
• Light brown sugar — 1 tbsp
• Granulated sugar — 2 tbsp (2 tbsp for agua fresca + 1 tsp for slaw; total rounded to 2 tbsp)
• Kosher salt — 2 tbsp total ⁺
• Freshly ground black pepper — 2.5 tsp total ⁺
• Ground allspice — 2 tsp
• Club soda — 16 fl oz (2 cups) (for agua fresca topping)

Drinks

• 100% pineapple juice — 40 fl oz (5 cups) (chilled)
• Aged dark rum — 1 bottle, 750 ml (adult beverage pairing)

(Note: Items marked with ⁺ are used in more than one component.)

5. NOTES & ASSUMPTIONS

• Optional table-side items: Scotch bonnet hot sauce or a Jamaican-style pepper sauce for adults (keep off kids’ plates); extra lime wedges; chopped scallions for sprinkling.
• Global substitutions: dried thyme may replace fresh thyme (use 1 tsp dried for 1 tbsp fresh); bottled lime juice may replace fresh if necessary (1:1 substitute).
• Child-safety notes: Frying plantains uses hot oil — keep children away from the stove while frying and handle oil with care. Resting chicken and hot pan juices are hot; keep kids at a safe distance while plating.
• Timeline risks: The tightest execution window is 4:35–5:00 PM when you must fry plantains, finish plating, carve/rest chicken and toss slaw. The risk is juggling hot oil frying and final plating at the same time.
• Mitigation mindset: Mise en place is essential — have plantains sliced and next to the stove, serving dishes warmed, and slaw dressed but chilled ready to toss. Use the oven timer and instant-read thermometer to avoid uncertainty. If space is limited, finish plantain frying earlier and rewarm one batch quickly just before serving (but aim to have the last batch finish within a few minutes of service).
• The latest safe start time in plain language: You can start as late as 3:50 PM for a 5:00 PM serve.