topBanner
Quick Coconut Caribbean Chicken

Quick Coconut Caribbean Chicken

with Rapid Rice, Rainbow Slaw & Peanuts

Read more

Caribbean spice is such a party for your mouth, we had to step up every element of this lively dish. From rainbow slaw to crunchy peanuts, each colourful bite is a delight.

Tags:Quick
Allergens:MilkPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

chicken-style stock powder

1 packet

chicken breast strips

1 packet

garlic paste

(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Egg, Fish)

1 tin

coconut milk

1 bag

baby spinach leaves

1 bag

slaw mix

1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)

1 bag

coriander

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3586 kJ
Fat44.3 g
of which saturates25.8 g
Carbohydrate76.5 g
of which sugars8.6 g
Protein43.3 g
Sodium1844 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt. Cook, uncovered, over a high heat until tender, 12 minutes. • Drain and return to saucepan. Add chicken-style stock powder and butter and stir to combine. Cover to keep warm.

2

• Meanwhile, heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook chicken breast strips and 1/2 the mild Caribbean jerk seasoning until browned and cooked through, 3-4 minutes each side. Transfer to a bowl.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

3

• Return frying pan to a medium-high heat with a drizzle of olive oil. • Cook garlic paste until fragrant, 1 minute. • Add coconut milk and remaining jerk seasoning and simmer until slightly thickened, 2 minutes. • Return chicken to the pan, stir to combine and season to taste

4

• Roughly chop baby spinach leaves. • In a medium bowl combine baby spinach, slaw mix, white wine vinegar and a drizzle of olive oil. • Divide rapid rice, creamy coconut Caribbean chicken and rainbow slaw between bowls. • Top with crushed peanuts and serve with torn coriander.