Double Caribbean Jerk Chicken & Coconut Soup
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Double Caribbean Jerk Chicken & Coconut Soup

Double Caribbean Jerk Chicken & Coconut Soup

with Roast Sweet Potato & Spring Onion

This chicken number is spiked with some tasty Caribbean flavours that mix and mingle with the roasted sweet potato in a perfect union. We don't skimp on the garnishes and the coriander and spring onion are proof that we know how to wrap up a delicious dinner winner.

The quantities provided above are averages only.

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Sweet Potato

1

Capsicum

1 sprig

spring onions

½

lemon

2 packet

chicken thigh

1 sachet

mild Caribbean jerk seasoning

1 packet

diced tomatoes with garlic & onion

2 packet

coconut milk

½ packet

chicken stock pot

1 packet

baby spinach leaves

1 packet

Coriander

Not included in your delivery

olive oil

½ cup

water

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Nutritional Values

Energy (kJ)3940 kJ
Calories942 kcal
Fat55.2 g
of which saturates36.5 g
Carbohydrate37.4 g
of which sugars21.3 g
Dietary Fibre10.4 g
Protein70.3 g
Sodium3331 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Pot
•Saucepan

Cooking Steps

1
1

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

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2
2

• While the veggies are roasting, thinly slice spring onion. • Zest lemon to get a good pinch and cut into wedges. • Cut chicken thigh into 2cm chunks.

3
3

• In a large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, add chicken and cook, tossing occasionally, until browned and cooked through (when no longer pink inside), 4-5 minutes. Transfer to a bowl and set aside.

TIP: Cook chicken in batches if your pan is getting crowded!

4
4

• Return large saucepan to medium-high heat with a drizzle of olive oil. • Add mild Caribbean jerk seasoning, diced tomatoes with onion & garlic, coconut milk, the water, lemon zest and chicken stock pot (see ingredients). Simmer until slightly thickened, 3-5 minutes.

TIP: Stir through a splash of water if you prefer a thinner soup.

5
5

• Stir through roasted veggies, chicken (including the resting juices) and baby spinach leaves. • Add a generous squeeze of lemon juice and season to taste with salt and pepper.

6
6

• Divide Caribbean jerk chicken and coconut soup between bowls and serve with any remaining lemon wedges. • Garnish with coriander and spring onion to serve. Enjoy!