Jerk Chicken

with Pineapple and 'Peas 'n' Rice'

photo
family-friendly
Share!
family-friendly
Share!

Instructions

photo

1 Prep marinade

Trim and chop the spring onion as finely as possible. (Tip: use a food processor if you have one!) Juice the limes into a large bowl. Add the olive oil, chilli flakes (spicy!)spring onion, soy sauce, all spice, coconut sugarginger garlic paste and the dried thyme. Give everything a good mix up.  

photo

2 Marinate chicken

Place the chicken in the marinade and turn until fully coated. Set aside.

photo

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

photo

4 Simmer rice

Heat a wide non-stick pan with a lid over a medium-low 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.

photo

5 Fry pineapple

Meanwhile, heat a large, wide-based pan over a medium heat  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. 

photo

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. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Marinate the chicken for up to 48 hours beforehand. Why not barbecue, rather than fry it?

The 'peas' in traditional West Indian 'peas 'n' rice' are not green peas, but pigeon peas, more often substituted with kidney beans.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 999 · Prot 65 · Carbs 128 · Fat 28

Dairy-Free

Ingredients

Number of people

Jerk chicken

Chicken breast 400 Grams
Spring onion 50 Grams
Lime 2 Pieces
Olive oil 2 Tbsp
Chilli flakes 2 Grams
Soy sauce 20 ML
All spice powder 2 Grams
Coconut sugar 10 Grams
Ginger garlic paste 10 Grams
Dried thyme 2 Grams
Pineapple slices, canned 140 Grams
Vegetable oil 1 Tbsp

Rice 'n peas

Red onion 1 Piece
Garlic cloves 2 Pieces
Water 200 ML
Chicken stock cube 1 Piece
Red kidney beans 240 Grams
Vegetable oil 1 Tbsp
Basmati rice 150 Grams
Coconut milk 200 ML

Garnish

Fresh coriander 15 Grams

The 'peas' in traditional West Indian 'peas 'n' rice' are not green peas, but pigeon peas, more often substituted with kidney beans.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 999 · Prot 65 · Carbs 128 · Fat 28

Dairy-Free

Instructions

photo

1 Prep marinade

Trim and chop the spring onion as finely as possible. (Tip: use a food processor if you have one!) Juice the limes into a large bowl. Add the olive oil, chilli flakes (spicy!)spring onion, soy sauce, all spice, coconut sugarginger garlic paste and the dried thyme. Give everything a good mix up.  

photo

2 Marinate chicken

Place the chicken in the marinade and turn until fully coated. Set aside.

photo

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

photo

4 Simmer rice

Heat a wide non-stick pan with a lid over a medium-low 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.

photo

5 Fry pineapple

Meanwhile, heat a large, wide-based pan over a medium heat  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. 

photo

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. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Marinate the chicken for up to 48 hours beforehand. Why not barbecue, rather than fry it?

Ingredients

Number of people

Jerk chicken

Chicken breast 400 Grams
Spring onion 50 Grams
Lime 2 Pieces
Olive oil 2 Tbsp
Chilli flakes 2 Grams
Soy sauce 20 ML
All spice powder 2 Grams
Coconut sugar 10 Grams
Ginger garlic paste 10 Grams
Dried thyme 2 Grams
Pineapple slices, canned 140 Grams
Vegetable oil 1 Tbsp

Rice 'n peas

Red onion 1 Piece
Garlic cloves 2 Pieces
Water 200 ML
Chicken stock cube 1 Piece
Red kidney beans 240 Grams
Vegetable oil 1 Tbsp
Basmati rice 150 Grams
Coconut milk 200 ML

Garnish

Fresh coriander 15 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...