Jerk Double the Chicken Rice

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1pcs red onion
• 150g jasmine rice
• 10g Caribbean seasoning
• 2pcs chicken thigh fillets
• 200ml coconut milk
• 15ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Cut the capsicum and onion into 2cm chunks. Rinse the rice until the water runs clear. Combine half the Caribbean seasoning and 1 tbs vegetable oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
2. Step 2 — Brown chicken
   Heat a large deep frypan over medium-high heat. Cook the chicken for 2 mins each side or until browned. Remove from the pan, reserving any oil in the pan.
3. Step 3 — Soften veggies
   Return the pan to medium heat. Cook the capsicum and onion, stirring, for 1 min. Add the rice, remaining Caribbean seasoning, 100ml coconut milk* and 160ml (⅔ cup) water and stir until combined (see Make it yours).
4. Step 4 — Cook chicken and rice
   Put the chicken on top of the rice mixture. Cover and bring to the boil. Reduce the heat to medium-low and cook for 20-25 mins until the rice is tender, the chicken is cooked through and the liquid is evaporated. Remove the pan from the heat.
5. Step 5 — Serve up
   Remove the chicken from the pan and slice. Taste the rice mixture, then season with salt and pepper. Divide the rice and veggies among bowls, top with the chicken and enjoy!
6. Step 6 — Make it yours
   This recipe is inspired by the traditional Jamaican dish of chicken, beans and rice. If you have a can of kidney beans on hand, feel free to add them to the rice in Step 3.

Allergens

Sulfit