Jerk Chicken with Pineapple
and 'Rice 'n' Peas'
The 'peas' in traditional West Indian 'rice 'n' peas' are not green peas, but pigeon peas, more often substituted with kidney beans.
Cals 939 · Prot 69 · Carbs 123 · Fat 22
Global Eats
30 min
The 'peas' in traditional West Indian 'rice 'n' peas' are not green peas, but pigeon peas, more often substituted with kidney beans.
Cals 939 · Prot 69 · Carbs 123 · Fat 22
Global Eats
Ingredients
Jerk chicken
Chicken breast
400 Grams
Spring onion
40 Grams
Lime
2 Piece
Olive oil
2 Tbsp
Chilli flakes
2 Grams
Soy sauce
9*10*11*
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, *10 Wheat, *11 Gluten, *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) | 3932 / 939 |
| Fats (g) | 22.1 |
| of which saturated (g) | 12.1 |
| Carbohydrates (g) | 123 |
| of which sugars (g) | 17.4 |
| Fibers (g) | 16.6 |
| Proteins (g) | 69.1 |
| Salt (g) | 5.3 |
*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
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 the marinade a good mix up.
Tip! Use a food processor to make the marinade if you have one.
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?
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.
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.
- 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.
- Simmer for 15-18 min until the water is absorbed and the rice is cooked.
5 Fry pineapple
- Meanwhile, heat a large pan over a medium heat with a drizzle of oil.
- Once hot, add the drained pineapple rings.
- Cook for 2-4 min on each side or until browned and caramelized.
- Once browned, transfer them to a plate.
- Keep warm.
6 Fry chicken
- Return the pan to a medium heat with a drizzle of oil.
- Lift the chicken out of its marinade.
- Fry it for 5 min on each side or until cooked through (don't worry if it chars slightly!).
- Set aside to rest.
- Slice the chicken.
- Serve the Jerk Chicken with Pineapple and 'Rice 'n' Peas'.
- Garnish with the coriander leaves.
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