Mango Glazed Caribbean Style Chicken
with Avocado, Creamy Coleslaw and Zesty Rice
Combining vibrant flavours and fruity sweetness is what Caribbean food does best. Glazed with mango chutney, these chicken breasts are flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, making sweetness, spice and heat deliciously collide together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
2 unit(s)
British Chicken Breasts
1 sachet(s)
Caribbean Style Jerk
(Contains: Mustard)
2 unit(s)
Spring Onion
1 unit(s)
Lime
32 grams
Mayonnaise
(Contains: Mustard, Egg)
120 grams
Coleslaw Mix
1 unit(s)
Avocado
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
80 grams
Mango Chutney
Not included in your delivery
300 milliliter(s)
Water for the Rice
30 grams
Butter
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and half the butter (see pantry for amount), then 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).
While the rice cooks, transfer the chicken to a plate and pat dry with kitchen paper.
Season with salt and pepper, then sprinkle the Caribbean style jerk over to coat the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan and cook until browned and slightly charred, 5 mins each side.
Once browned, transfer the chicken to a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim and thinly slice the spring onions. Zest the lime, then cut into wedges.
In a medium bowl, combine a pinch of lime zest, a squeeze of lime juice, mayo, olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper and whisk to combine.
Add the coleslaw mix and toss together, then set aside for now.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
Pop the (now empty) chicken frying pan back on medium heat (add no extra oil and no need to wash - the sauce will deglaze the pan).
Once hot, add the soy sauce and mango chutney. Season with pepper, bring to the boil, then remove from the heat. Vigorously stir in the remaining butter.
When the chicken is cooked, remove from your oven. Cover with foil and allow to rest for a couple of mins.
Once the rice is ready, fluff it up with a fork and stir in half the spring onion and the remaining lime zest. Spoon the zesty rice into your serving bowls.
Thinly slice the chicken and lay it on top of the rice. Spoon the sauce over the chicken and scatter over the avocado and the remaining spring onion.
Serve the slaw alongside, as well as any remaining lime wedges for squeezing over.
Enjoy!
