Coconut Jerk Chicken & Corn Rice
with Cherry Tomato Salad & Coriander
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
This easy 4-stepper is loaded with a lot of goodness and there’s flavour packed into every inch. Shredded chicken is the perfect protein for soaking up the corn rice and don’t forget the salad to freshen things up!
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
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
1 drizzle
white wine vinegar
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!
• 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!
