Jerk Chicken Tostadas
with Sweetcorn and Tomatoes
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...
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
150
Sweetcorn
2
Medium Tomato
210
Diced Chicken Thigh
15
Honey
1
Lime
150
Soured Cream
(Contains Milk)
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Green Pepper
(May contain Celery)
2
Caribbean Style Jerk
25
Desiccated Coconut
1
Coriander
Nutritional information
Utensils
Instructions
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.
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
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!
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.
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.
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!
