No-Fuss Caribbean Chicken

Nutrition per serve

Ingredients

• 150g jasmine rice
• 200ml coconut milk
• 1pcs spring onion
• 300g corn kernels
• 300g chicken breast fillet
• 5g Caribbean seasoning
• 15ml olive oil

Method

1. Step 1 — Cook coconut rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 180ml (¾ cup) water, 140ml coconut milk and ½ tsp salt and stir to combine. Cover and bring to a simmer over medium heat, then reduce the heat to low and cook for 12 mins or until tender and the liquid is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the spring onion, including the green part. Drain and rinse the corn. Put the chicken and Caribbean seasoning in a bowl, season with salt and pepper and rub to coat all over.
3. Step 3 — Cook chicken
   Bring a small saucepan of water to the boil for the corn. Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken for 3-4 mins, then turn and cook, covered, for a further 3-4 mins until browned and cooked through. Remove from the pan.
4. Step 4 — Make creamed corn
   Meanwhile, cook the corn in the pan of boiling water for 2 mins or until warmed through. Drain, then return to the pan. Add the remaining coconut milk and coarsely blend with a stick blender. Season with salt and pepper, then stir in half the spring onion.
5. Step 5 — Serve up
   Slice the chicken. Divide the chicken, coconut rice and creamed corn among plates, scatter with the remaining spring onion and enjoy!
6. Step 6 — Make it spicy
   Chilli lovers, go wild and scatter over chopped bird's eye chilli to serve.

Allergens

Sulfit