Take your dinner plate to the Caribbean and try this simple jerk chicken recipe with creamy coconut rice.
Ingredients
- 2 free-range chicken breasts
- 2 tbsp jerk paste or marinade
- 120g can pineapple pieces
- 1 red chilli, deseeded and diced
- 150ml vegetable stock
- 75ml coconut cream
- 3 spring onions, thinly sliced
- 250g pack microwaveable basmati rice
Method
- 1. In a bowl, coat the chicken breasts in the jerk paste or marinade and a little olive oil, and leave for 10 minutes to marinate.
- 2. Drain the pineapple pieces, place the pineapple in a bowl and stir in the diced red chilli to make a quick salsa. Set aside.
- 3. Bring the stock to the boil in a saucepan, stir in the coconut cream and spring onion, then add the basmati rice, breaking it up with a spoon. Simmer for a couple of minutes until warmed through. Season to taste.
- 4. Meanwhile, preheat a griddle pan to medium-hot. Griddle the chicken for 3 minutes each side until cooked through. Serve the jerk chicken with the coconut rice and the spicy pineapple salsa.