Jerk Chicken

with Pineapple and 'Peas 'n' Rice'
The 'peas' in traditional West Indian 'peas 'n' rice' are not green peas, but pigeon peas, more often substituted with kidney beans.
504 Reviews
Cals 948 · Prot 70 · Carbs 126 · Fat 22
Family Friendly
Try Hello Chef Now
30 min
Jerk Chicken with Pineapple and 'Peas 'n' Rice'
The 'peas' in traditional West Indian 'peas 'n' rice' are not green peas, but pigeon peas, more often substituted with kidney beans.
504 Reviews
Cals 948 · Prot 70 · Carbs 126 · Fat 22
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Jerk chicken
Chicken breast
400 Grams
Spring onion
40 Grams
Lime
2 Piece
Olive oil
2 Tbsp
Chilli flakes
2 Grams
Soy sauce 9*
20 ML
Allspice powder
2 Grams
Coconut sugar
10 Grams
Ginger garlic paste
10 Grams
Dried thyme
2 Grams
Pineapple slices
140 Grams
Vegetable oil
1 Tbsp
Rice 'n peas
Red onion
1 Piece
Garlic cloves
2 Piece
Water
200 ML
Chicken stock cube 4*5*9*15*
1 Piece
Red kidney beans
240 Grams
Vegetable oil
1 Tbsp
Basmati rice
150 Grams
Coconut milk
200 ML
Garnish
Fresh coriander
15 Grams

Allergens

*9 Soya, *4 Milk, *5 Eggs, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3969 / 948
Fats (g) 22
of which saturated (g) 12.1
Carbohydrates (g) 126
of which sugars (g) 19.9
Fibers (g) 16.5
Proteins (g) 69.6
Salt (g) 5.2
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep marinade

1 Prep marinade

Trim and chop the spring onion as finely as possible. Juice the limes into a large bowl. Add the olive oil, chilli flakes (spicy!), spring onion, soy sauce, allspice, coconut sugar, ginger garlic paste and the dried thyme. Give everything a good mix up.
Tip! Use a food processor to make the marinade if you have one.
Marinate chicken

2 Marinate chicken

Place the chicken in the marinade and turn until fully coated. Set aside.
Tip! Marinate the chicken for up to 24 hours beforehand. Why not barbecue, rather than fry it?
Prep vegetables

3 Prep vegetables

Peel and finely chop the red onion. Peel and crush the garlic. Boil the measured water and dissolve the chicken stock cube in it. Drain and rinse the kidney beans.
Simmer rice

4 Simmer rice

Heat a wide non-stick pan with a lid over a medium heat with a drizzle of oil. Once hot, add the onion and cook for 5-6 min or until softened. Add the garlic, rice, kidney beans, coconut milk and stock to the pan. Cover with a lid and simmer for 15-18 min until the water is absorbed and the rice is cooked.
Fry pineapple

5 Fry pineapple

Meanwhile, heat a large pan over a medium heat with a drizzle of oil. Once hot, add the drained pineapple rings and cook for 2-4 min on each side or until browned and caramelized. Once browned, transfer them to a plate and keep warm.
Fry chicken

6 Fry chicken

Return the pan to a medium heat with a drizzle of oil. Lift the chicken out of its marinade and fry it for 5 min on each side or until cooked through (don't worry if it chars slightly!). Set aside to rest, slice and serve with the pineapple rings over the peas 'n' rice. Garnish with the coriander leaves.
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