Creamy Coconut Caribbean Chicken
with Rapid Rice, Rainbow Slaw & Peanuts
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
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crushed Peanuts
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Paste
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
300 g
Diced Chicken
1 packet
Slaw Mix
1 packet
Parsley
1 packet
Basmati Rice
1 sachet
Chicken-Style Stock Powder
1
apple
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt. Cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to the saucepan. Cover to keep warm.
Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!
• Thinly slice apple. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook diced chicken, tossing, until browned and cooked through, 5-6 minutes.
• Add garlic paste and mild Caribbean jerk seasoning and cook, stirring, until fragrant, 1 minute. • Add coconut milk and a splash of water and simmer until slightly thickened, 2-3 minutes.
• In a medium bowl, combine apple, slaw mix and a drizzle of vinegar and olive oil. • Divide rapid rice, creamy coconut Caribbean chicken and rainbow slaw between bowls. • Top with crushed peanuts and tear over parsley to serve. Enjoy!
Little cooks: Help tear over the parsley.
