One-Pot Jamaican Chicken and Coconut-Bean Rice
with Greens
Caribbean jerk spice blend has taken a while to reach our shores here in Australia – but we can confidently say it’s here to stay! Between these bold flavours enlivening your chicken and coconut rice providing a cooling, creamy base for this culinary trip to the Caribbean Islands. Enjoy with or without chilli, depending on how much you like the heat!
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.
Ingredients
1
garlic
1
zucchini
1
green capsicum
1
spring onions
1
thyme
1
red kidney beans
1
Free Range Chicken Thighs
1 sachet
mild Caribbean jerk seasoning
1
jasmine rice
½
coconut milk
1
baby spinach leaves
1
long red chilli
1
coriander
Not included in your delivery
olive oil
1
salt
¾ cup
water
Nutritional Values
Utensils
Instructions
Peel and crush the garlic. Finely slice the spring onion. Pick the thyme leaves. TIP: Do this easily by holding the top of the stalk and running your fingers down to the bottom to release the leaves. Drain and rinse the red kidney beans. Slice the zucchini into 0.5 cm half-moons. Thinly slice the green capsicum.
In a medium bowl, combine the free-range chicken thigh, mild Caribbean jerk spice blend, 1/2 tsp of salt, a good pinch of pepper and a drizzle of olive oil. Toss to coat the chicken in the seasoning. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken thigh and cook for 2 minutes on each side, or until browned. Remove from the pan and set aside on a plate. TIP: The chicken will continue cooking in step 3.
Return the frying pan to a medium heat and add another drizzle of olive oil. Add the garlic, spring onion and thyme and cook for 1 minute, or until fragrant. Add the Jasmine rice and red kidney beans and stir to coat in the oil. Add the coconut milk, water (check ingredients list for the amount) and ½ tsp of salt and stir together. Nestle the browned chicken thighs into the rice and bring to a boil. Cover with a lid, reduce the heat to low and simmer for 10 minutes.
Add the zucchini, green capsicum and baby spinach leaves to the pan with the chicken and rice and stir through. Re-cover the pan with a lid and cook for a further 6-8 minutes, or until the rice is soft and the veggies are tender. TIP: Not all the liquid will absorb into the rice. You’ll know the rice is cooked once it has lost its firmness but still retains its shape.
While the rice is cooking, slice the long red chilli (if using) and pick the coriander leaves.
Divide the one-pot Jamaican chicken and coconut-bean rice between plates. Sprinkle the coriander and long red chilli (if using) over the adults portions. TIP: Some like it hot but if you don’t, just hold back on the chilli.
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