Coconut Jerk Chicken & Corn Rice
with Cherry Tomato Salad
- May contain traces of allergens
- Gluten
- Soy
- Wheat
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Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Coconut Milk
1 packet
Coriander
1 tin
Sweetcorn
1 packet
Garlic Paste
330 g
Chicken Breast
1
Snacking Tomatoes
Utensils
Cooking Steps
• Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Then sprinkle with mild Caribbean jerk seasoning and stir in coconut milk and remaining garlic, gently turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• Meanwhile, drain sweetcorn. Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook corn and half the garlic until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt. Stir, bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
• Meanwhile, roughly chop baby spinach leaves and tomato. • In a medium bowl, combine spinach, tomato and a drizzle of white wine vinegar and olive oil. Season to taste. Little cooks: Take the lead by tossing the salad!
• Shred brisket in baking dish using 2 forks. • Divide corn rice between bowls. • Top with coconut jerk chicken and tomato salad to serve. Enjoy! Little cooks: Add the finishing touch by loading up the rice with the chicken and salad!
