Jerk Chicken
with Rice and Beans
Create this Jerk Chicken with Rice and Beans - an all time family favourite. We have made it quick and easy for you to knock-up in just six steps.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Chicken Thighs
1
Light Coconut Milk
1
Black Beans
326
Sweetcorn
150
Basmati Rice
2
Medium Tomato
15
Honey
1
Red Chilli
1
Lime
Caribbean Style Jerk
25
Desiccated Coconut
1
Coriander
Not included in your delivery
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Drain the beans and sweetcorn in a sieve. Pop the chicken in a bowl with a drizzle of oil and add the honey, Carribean Jerk and a pinch of salt and pepper. Mix together well. Lay the chicken out on a large baking tray, skin side up. Roast on the middle shelf of the oven until cooked through and crispy, 30-35 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, put the water (see ingredients for amount) and coconut milk in a large saucepan with a pinch of salt and bring to the boil. Add the rice. Cover with a lid, reduce the heat to a simmer and leave to cook for 10 mins. After 10 mins, remove the lid, add the beans and sweetcorn (don't stir) then replace the lid, remove from the heat and leave to one side for 10 mins - the rice will continue to cook in its own steam.
While the rice cooks, heat a frying pan on high heat (no oil). Add the dessicated coconut and toast, stirring occasionally, until golden, 1-2 mins. Transfer to a small bowl and set aside.
Chop the tomatoes into 2cm chunks. Zest the lime then chop in half. Pop the tomatoes and lime zest in a bowl and add a squeeze of juice, a pinch of salt and pepper and a drizzle of oil. Stir together and leave to one side.
Roughly chop the coriander, stalks and all. Halve the chilli, remove the seeds and finely chop. Mix the chilli and coriander into the toasted coconut.
Gently stir the sweetcorn and beans through the rice. Serve with the jerk chicken on top and tomato salad alongside. For the adults, finish with a scattering of the chilli mix. Enjoy!
