• Thoroughly shake coconut milk in container before opening. • In a small pot, combine 1⁄2 cup water, 1⁄4 cup coconut milk, 1 TBSP butter, 1 tsp sugar, and a big pinch of salt (for 4 servings, use 1 cup water, 1⁄2 cup coconut milk, 2 TBSP butter, and 2 tsp sugar). (Be sure to measure the coconut milk—we sent more!) • Bring to a boil, then stir in rice. Cover and reduce heat to low. Cook until liquid has absorbed and rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Zest and quarter lime.

• Heat a drizzle of oil in a large pan over medium-high heat. Add cabbage and scallion whites. Cook, stirring occasionally, until browned and tender, 2-3 minutes. • Turn off heat; taste and season with salt if desired. Transfer to a plate and set aside until ready to serve. Wipe out pan.

• Pat chicken* dry with paper towels and season lightly with salt. • Heat a drizzle of oil in pan used for cabbage over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken starts to brown too quickly, reduce heat and cover.

• Meanwhile, in a small bowl, combine jerk sauce, 2 TBSP water, and 1⁄4 tsp sugar (4 TBSP water and 1⁄2 tsp sugar for 4 servings). • Reduce heat to low and stir jerk sauce mixture into pan with chicken. Cook, covered, until sauce has slightly reduced, 30-60 seconds. TIP: If sauce seems too thick, add another splash of water.

• Fluff coconut rice with a fork; stir in as much lime zest as you like. • Divide coconut rice, chicken, and cabbage between plates in separate sections. Top chicken with jerk pan sauce, scallion greens, and a squeeze of lime juice. Serve with remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.