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.
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
chicken-style stock powder
chicken breast strips
garlic paste(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Egg, Fish)
baby spinach leaves
crushed peanuts(ContainsPeanutsMay be presentGluten, Tree Nuts, Sesame, Milk, Soy)
mild Caribbean jerk seasoning
white wine vinegar
• 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.
• 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!
• 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
• 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.