Jerk Chicken Rice Bowl
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Jerk Chicken Rice Bowl

with Avocado and Soured Cream

Allergens:
Mustard
•Milk

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.

Preparation Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

240 grams

Diced British Chicken Breast

1 unit(s)

Lime

30 grams

Tomato Puree

1 sachet(s)

Caribbean Style Jerk

(Contains Mustard)

10 grams

Chicken Stock Paste

40 grams

Mango Chutney

1 unit(s)

Avocado

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2975 kJ
Energy (kcal)711 kcal
Fat25 g
of which saturates8.2 g
Carbohydrate77.9 g
of which sugars15 g
Protein41.4 g
Salt1.99 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Medium Saucepan
•Kettle
•Chopping Board
•Knife
•Large Frying Pan

Instructions

1
  • Boil a half-full kettle. Pour it into a saucepan with 0.25 tsp salt on high heat.
  • Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
2
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Meanwhile, cut the lime into wedges.
3
  • Add the tomato puree and Caribbean style Jerk to the chicken. Cook, 1 min.
  • Stir in the chicken stock and water for the sauce (see pantry). Bring to the boil and simmer, 2-3 mins.
  • Remove from the heat and stir through the mango chutney.
4
  • Share the rice between your bowls. Top with the chicken.
  • Halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into your bowls.
  • Squeeze the lime juice onto the avocado and season with salt and pepper.
  • Add a dollop of soured cream.

Enjoy!