HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pan Jerk Chicken
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One-Pan Jerk Chicken

One-Pan Jerk Chicken

with Pineapple & Coconut Rice

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Ready for some kitchen magic? This flavourful meal, with succulent spiced chicken, basmati rice and a creamy coconut sauce, comes together in just one frying pan. No wand required!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Sulphites

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 Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 clove

garlic

1 unit

capsicum

1 cob

corn

1 tin

pineapple slices

1 packet

chicken thigh

2 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

2 packet

basmati rice

1 tin

coconut milk

1 cube

chicken stock

1 bag

baby spinach leaves

1 bunch

mint

Not included in your delivery

olive oil

1.5 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2880 kJ
Fat24.5 g
of which saturates14.1 g
Carbohydrate76.1 g
of which sugars11.3 g
Dietary Fibre0 g
Protein32.7 g
Cholesterol0 mg
Sodium817 mg
The average adult daily energy intake is 8700 kJ
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). Roughly chop the capsicum. Slice the corn kernels from the cob. Drain the pineapple slices and roughly chop.

2

In a bowl, combine the chicken thigh, mild Caribbean jerk seasoning, a good pinch of pepper and a drizzle of olive oil. Toss to coat. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer to a plate. TIP: The chicken will continue cooking in step 4.

3

Return the frying pan to a medium-high heat with another drizzle of olive oil if needed. Add the garlic and pineapple and cook until fragrant, 1 minute. Add the basmati rice and stir to coat. Add the capsicum and corn kernels and stir to combine.

4

Add the coconut milk and water to the pan. Crumble in 1 chicken stock cube and stir to combine. Nestle in the chicken thighs and pour in any chicken resting juices, then bring to the boil. Cover with a lid, reduce the heat to medium-low and simmer for 16-18 minutes. TIP: Cover the pan with foil if you don't have a lid.

5

Remove the pan from the heat (keep the lid or foil on) and leave to steam until tender, 10-12 minutes. Remove the lid or foil, add the baby spinach leaves and stir through until just wilted. TIP: The rice won't absorb all of the liquid, but you’ll know it's cooked when it has lost its firmness yet retains its shape. While the rice is steaming, pick the mint leaves and thinly slice

6

Remove the chicken from the pan and slice. Give the rice a stir and season to taste with salt and pepper. Divide the pineapple and coconut rice between bowls. Top with the jerk chicken and garnish the adults' portions with the mint.