Quick Coconut Caribbean Chicken

Quick Coconut Caribbean Chicken

with Rapid Rice, Rainbow Slaw & Peanuts

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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.


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Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

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


1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

20 g



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
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• 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.