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Jamaican Jerk Chicken
Jamaican Jerk Chicken

Jamaican Jerk Chicken

with Caramelised Pineapple-Coriander Salsa & Green Rice

Mild Caribbean Jerk spice is such a party for your mouth, we had to step up every element of this lively dish. From caramelised pineapple salsa to spinach rice, each colourful bite is a delight.

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tin

pineapple slices

1 unit

red onion

½ unit

long red chilli

1 bunch

coriander

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 bag

baby spinach leaves

1 packet

Free Range Chicken Thighs

1 sachet

mild Caribbean jerk seasoning

2 clove

garlic

Not included in your delivery

3 cup

water

olive oil

½ tsp

salt

Nutritional Values

per serving
Calories2550 kcal
Fat10.8 g
of which saturates3.2 g
Carbohydrate77.2 g
of which sugars12.7 g
Protein46 g
Sodium836 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Mixing Bowl
Saucepan
Sieve
Bowl
Pan

Cooking Steps

GET PREPPED
1

Finely chop the red onion. Roughly chop the baby spinach leaves. Peel and crush the garlic. Drain the pineapple slices and reserve the pineapple juice. Deseed and finely chop the long red chilli. TIP: Remove the seeds and white pith when deseeding the chilli. The pith is actually the hottest part! If you like heat, leave it in for an extra kick. Finely chop the coriander leaves (reserve a few leaves for garnish).

FLAVOUR THE CHICKEN
2

In a medium bowl, add the free-range chicken thigh and the mild Caribbean jerk spice blend. Add the 1/2 of the salt (use suggested amount) and a drizzle of olive oil and toss to coat the chicken. Set aside.

COOK THE SPINACH RICE
3

Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add 3/4 of the red onion and the garlic and cook for 4 minutes, or until soft. TIP: Cook all the onion and leave it out of the salsa if you prefer. Add the basmati rice and stir to coat. Add the water (for the rice) and 1/2 of the salt (use suggested amount). Bring to the boil over a high heat, then cover with a lid and reduce the heat to low. Simmer for 15 minutes, or until the rice is soft and the liquid has been absorbed. Stir through the baby spinach leaves.

CARAMELISE THE PINEAPPLE
4

While the rice is cooking, heat a medium frying pan over a medium-high heat. Add the pineapple slices and cook for 2-3 minutes on each side, or until lightly blackened. Remove from the pan and roughly chop. Transfer to a medium bowl and add any remaining red onion, the long red chilli (if using), coriander and a dash of the pineapple juice. TIP: Some like it hot but if you don't just hold back on the chilli. Season with a pinch of salt and pepper, mix together and set aside.

COOK THE JERK CHICKEN
5

Return the same frying pan to a medium-high heat and add a drizzle of olive oil. Add the ** jerk chicken** and cook for 4-5 minutes on each side, or until golden and cooked through. TIP: Don't worry if the jerk spice blend burns a little in the pan, this adds to the traditional jerk flavour!

SERVE UP
6

Divide the jerk chicken, spinach rice and caramelised pineapple salsa between plates. Garnish with the reserved coriander leaves.

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