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.
Cals 987 · Prot 63 · Carbs 116 · Fat 31
Family-Friendly
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30 min
photo
The 'peas' in traditional West Indian 'peas 'n' rice' are not green peas, but pigeon peas, more often substituted with kidney beans.
Cals 987 · Prot 63 · Carbs 116 · Fat 31
Family-Friendly
Try Hello Chef Now
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Ingredients
Number of People:
Jerk chicken
Chicken breast
400 Grams
Spring onion
40 Grams
Lime
2 Pieces
Olive oil
2 Tbsp
Chilli flakes
2 Grams
Soy sauce
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 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

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?

Before you start

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

Instructions

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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.  
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2 Marinate chicken

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

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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