Jerk Style Chicken and Coconut Rice & Beans
with Chorizo, Pineapple Chutney, Slaw and Tenderstem®
- Mustard
- Milk
- Egg
Spatchcocking chicken is a 'cheffy' way of cooking whole chickens which quickens up the cooking time (and makes both you and the chicken look cool too!). Cooking the chicken this way also means the skin will get crispier as it's more exposed to the heat - winning all round! This one we've smothered in our delicious jerk paste and served with coconut rice and beans, slaw, broccoli and pineapple chutney.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 carton(s)
Red Kidney Beans
160 grams
Tenderstem® Broccoli
½ unit(s)
Lime
1 sachet(s)
Caribbean Style Jerk
(Contains: Mustard)
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
150 grams
Basmati Rice
60 grams
Diced Chorizo
(Contains: Milk)
2 unit(s)
Skin-On British Chicken Breasts
64 grams
Mayonnaise
(Contains: Mustard, Egg)
120 grams
Coleslaw Mix
50 grams
Jerk Paste
40 grams
Pineapple Chutney
Not included in your delivery
200 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Drain and rinse the kidney beans in a sieve. Halve any thick broccoli stems lengthways. Halve the lime.
Add 2P: 100ml, 3P: 150ml, 4P: 200ml of coconut milk to a jug along with the chicken stock paste and water for the rice (see pantry for amount). Mix together.
Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
Add the garlic and Caribbean style jerk, stir and cook for 1 min. Pour in your coconut stock mixture, then stir in the rice, kidney beans and 0.25 tsp salt. Bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins. Once cooked, transfer to a bowl and cover with a lid to keep warm.
Return the now empty frying pan to a medium-high heat with a drizzle of oil (no need to clean the pan).
Once the oil is hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side.
Meanwhile, in a medium bowl, combine a good squeeze of lime juice, mayo, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then stir in the colelsaw mix.
Transfer the chicken to one side of a baking tray, skin-side up. Drizzle over half the jerk paste and turn to coat. Roast on the top shelf until cooked, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
When the chicken has been roasting for 5 mins, add the broccoli to the same baking tray, drizzle with oil and season with salt and pepper. Return to the oven for the remaining cook time, 10 mins.
In a small saucepan, combine the sugar and water for the sauce (see pantry for both amounts) with the remaining coconut milk and remaining jerk paste. Season with salt and pepper, then bring to the boil.
Once boiling, lower the heat and simmer until thickened, 2-3 mins. Taste and season with more salt and pepper if needed.
Fluff up the rice with a fork. Slice the chicken widthways into 1cm slices.
Transfer the coconut rice & beans to your serving bowls. Top with the chicken and drizzle over the pineapple chutney. Scatter over the chorizo.
Serve the broccoli, slaw and coconut sauce on the side.
Enjoy!
