Easy Sticky Caribbean Chicken
with Coconut Rice & Corn Slaw
This recipe is easy to make and only has three key components that will have you falling in love. Number one a coconutty rice to cushion the second best seller of this dish, a corn slaw. Finally, the heart throb, a succulent serving of chicken coated in sweet chilli sauce.
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
coconut milk
1 packet
basmati rice
1 tin
sweetcorn
1 packet
chicken breast
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
sweet chilli sauce
1 bag
Shredded Cabbage Mix
Not included in your delivery
olive oil
¾ cup
water (for the rice)
2 tbs
water (for the sauce)
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, add coconut milk, water (for the rice) and a generous pinch of salt and bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, drain the sweetcorn. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild Caribbean jerk seasoning, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat.
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add sweet chilli sauce and water (for the sauce) and turn chicken to coat. • In a second medium bowl, combine sweetcorn, shredded cabbage mix and a drizzle of vinegar and olive oil. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice sticky Caribbean chicken. • Divide coconut rice between bowls. Top with corn slaw and chicken, spooning over any remaining glaze to serve. Enjoy!
