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Caribbean Jerk Chicken Pie

Caribbean Jerk Chicken Pie

with Cheesy Sweet Potato Topping

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Who doesn’t love a good chicken pie? This one gets a Caribbean twist with our tasty jerk seasoning and a refreshing cucumber and tomato salsa. The cheesy sweet potato topping ensures every mouthful is bursting with flavour.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

sweet potato

2 clove

garlic

1 unit

capsicum

1 unit

carrot

1 unit

cucumber

1 unit

tomato

1 bag

coriander

1 packet

chicken breast

1 sachet

mild Caribbean jerk seasoning

1 packet

light thickened cream

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 sachet

tomato paste

Not included in your delivery

olive oil

½ cup

water

¼ tsp

salt

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3130 kJ
Fat35.5 g
of which saturates19.1 g
Carbohydrate48.5 g
of which sugars27.4 g
Dietary Fibre0 g
Protein54.5 g
Cholesterol0 mg
Sodium1450 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

2

While the sweet potato is baking, finely chop the garlic (or use a garlic press). Cut the capsicum into 2cm chunks. Grate the carrot (unpeeled). Finely chop the cucumber. Finely chop the tomato. Roughly chop the coriander. Cut the chicken breast into 2cm chunks.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. Set aside in a bowl.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and cook until softened, 4-5 minutes. Add the carrot, garlic, tomato paste and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes. Reduce the heat to a simmer and add the water, light thickened cream and the salt and cook until thickened, 2-3 minutes.

5

Return the chicken to the pan (along with the resting juices!) and stir to combine. Transfer the mixture to a medium baking dish. Top with the roasted sweet potato, then sprinkle with the shredded Cheddar cheese. Bake until the cheese has melted and the mixture is bubbling, 10 minutes. While the pie is baking, in a medium bowl, combine the cucumber, tomato, coriander and white wine vinegar.

6

Divide the Caribbean jerk chicken pie with chunky sweet potato topping between bowls. Top with the cucumber and tomato salsa.