One Pot Caribbean Style Double Jerk Chicken and Rice
with Bell Pepper and Peas
Ready in less than 25 minutes, our One Pot Caribbean Style Double Jerk Chicken and Rice is super speedy and full of flavour. The jerk seasoning that contains paprika, cayenne, pimento and thyme for a delicious collision of sweet, spicy and savoury.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
1 unit(s)
Lime
1 bunch(es)
Coriander
540 grams
British Chicken Mini Fillets
1 sachet(s)
Central American Style Spice Mix
50 grams
Jerk Paste
10 grams
Chicken Stock Paste
120 grams
Peas
Not included in your delivery
1 tbsp
Honey
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
a) Halve the bell pepper and discard the core and seeds. Chop into 1-2cm chunks.
b) Cut the lime into wedges.
c) Roughly chop the coriander (stalks and all).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, lay the chicken mini fillets and pepper chunks in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Season with salt and pepper and fry until browned on each side and cooked through, 10-12 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Once the chicken and pepper are cooked, add the Central American style spice mix and half the jerk paste. Fry for 1 mins.
b) While the chicken is cooking, in a small bowl, combine the remaining jerk paste with the honey (see pantry for amount). Set aside.
a) Once the chicken is cooked, add the sugar and water for the sauce (see pantry for both amounts) and chicken stock paste. Stir to combine and bring to the boil.
b) Add the cooked rice, peas, half the coriander and butter (see pantry for amount) to the chicken.
c) Stir well to combine. Stir-fry until piping hot, 1-2 mins.
a) Share the chicken, rice and peas between bowls.
b) Spoon over the jerk honey mixture.
c) Sprinkle over the remaining coriander to finish.
