Caribbean Chicken & Coconut Rice
with Cucumber Salsa & Charred Pineapple
Caribbean spice is such a party for your mouth that we had to step up every element of this lively dish, from the pineapple and salsa to the coconut rice. If the kids like things mild, just leave out the chilli – the salsa is already packed with flavour!
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
2 unit
tomato
2 sachet
mild Caribbean jerk seasoning
1 packet
chicken thigh
2 packet
basmati rice
1 unit
cucumber
1 unit
long red chilli
1 tin
pineapple slices
1 bunch
mint
1 tin
coconut milk
1 tin
sweetcorn
Not included in your delivery
2.25 cup
water
olive oil
½ tsp
salt (for the rice)
½ tsp
salt (for the chicken)
Nutritional Values
Utensils
Instructions
Reserve 2 tbs of pineapple juice, then drain and roughly chop the pineapple slices. Drain the sweetcorn. Deseed and finely chop the long red chilli (if using). Finely chop the tomato. Finely chop the cucumber. Pick and thinly slice the mint leaves (reserve a few leaves for garnish).
TIP: The seeds and white ribs inside the chilli contain most of the heat! Scrape them out if you prefer a mild meal or leave them in for extra kick.
In a medium bowl, combine the chicken thigh, mild Caribbean jerk seasoning, salt (for the chicken) and a drizzle of olive oil. Toss to coat. Set aside.
In a medium saucepan, add the coconut milk, water and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, heat a large frying pan over a high heat. Add the pineapple and cook until lightly blackened, 2-3 minutes. Transfer to a plate. Return the frying pan to a high heat. Add the sweetcorn and cook until charred, 4-5 minutes. Transfer to a medium bowl and add the chilli (if using), tomato, cucumber, mint, reserved pineapple juice and 2 tsp olive oil. Season to taste with salt and pepper, mix well and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, turning occasionally, until golden and cooked through, 10-14 minutes.
TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!
Slice the chicken. Divide the coconut rice and Caribbean chicken between plates. Serve with the cucumber salsa and charred pineapple.
