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Jerk Chicken Tostadas

Jerk Chicken Tostadas

with Sweetcorn and Tomatoes

Family
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Create a slice of Caribbean heaven in your kitchen with our delicious Jamaican Jerk Chicken tostadas. Jerk chicken, a typical Jamaican street food, is traditionally cooked for hours over fires made from the aromatic wood of allspice trees. And it’s allspice together with hot peppers, ginger and thyme that give Jerk it’s distinctive flavour. Crispy tostadas are topped with zingy chicken and sweetcorn, and served with a dollop of coconut crema and a fresh zingy salad. Feel the sunshine...

Allergens:MustardGlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

210 grams

Diced Chicken Thigh

1 sachet

Honey

2 pack(s)

Caribbean Style Jerk

(ContainsMustard)

1 unit(s)

Green Pepper

1 bunch(es)

Coriander

2 unit(s)

Vine Tomatoes

1 unit(s)

Lime

1 pack(s)

Sweetcorn

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsGluten)

1 sachet

Desiccated Coconut

1 pack(s)

Sour Cream

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3598 kJ
Energy (kcal)860 kcal
Fat40.0 g
of which saturates20.0 g
Carbohydrate75 g
of which sugars25.0 g
Protein45 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Mixing Bowl
Baking Tray
Frying Pan
Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C. Pop the diced chicken in a mixing bowl and add a drizzle of oil, the honey and the Jerk seasoning. Season with a good pinch of salt. Stir together well to coat the chicken in the flavours, then cover with clingfilm and set aside in the fridge. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

2

Halve, then remove the core from the pepper and chop into small pieces. Roughly chop the coriander (stalks and all). Roughly chop the vine tomato into small chunks. Zest the lime then chop into wedges. Drain and rinse the sweetcorn in a sieve. Lay out the tortillas on a large baking tray in a single layer and drizzle with a little oil. Season with salt then set aside

3

Put a large frying pan on high heat (no oil) and add the desiccated coconut. Toast, stirring, until golden. TIP: Watch the coconut like a hawk - it burns easily! Tip into a small bowl - keep the pan!

4

Wipe out the pan and return to high heat with a drizzle of oil. When hot, add the chicken, all its marinade and the pepper. Stir-fry until the chicken is browned all over, 5-6 mins. TIP: Adjust the heat if necessary, but don't be scared of keeping it high - you want the chicken to get nice and charred! Stir through half the sweetcorn, lower the heat to medium-low and cook, 5-6 mins.

5

Meanwhile bake the tortillas on the top shelf of your oven untill golden and just crisp, 4-5 mins. Pop the sour cream into a small bowl and stir through half the toasted coconut and half the lime zest. Season with salt and pepper. In a large bowl, combine the tomato, remaining sweetcorn, half the coriander and a squeeze of lime juice. Season with salt and pepper.

6

Stir the remaining lime zest through the jerk chicken. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Season to taste with salt and pepper if needed. Pop the tortillas on your plates and top with a helping of jerk chicken. Dollop the coconut crema all over and serve the tomato salad alongside. Finish with a scattering of the remaining coconut and coriander all over, and the remaining lime wedges. Enjoy!