Quick Coconut Caribbean Chicken
with Rapid Rice, Rainbow Slaw & Peanuts- Milk
- Peanuts
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
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.
Ingredients
1 packet
basmati rice
1 sachet
Chicken-Style Stock Powder
1 packet
chicken breast strips
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 tin
coconut milk
1 bag
baby spinach leaves
1 bag
slaw mix
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat)
1 bag
coriander
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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.
