The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Jerk-spiced chicken with coconut rice Recipe. Enjoy cooking tasty & healthy rice dishes and learn how to make Jerk-spiced chicken with coconut rice.
A quick marinade turns these chicken skewers into a great-tasting chicken supper
Easy
Serves 2
Ready in 25 minutes
Ingredients
6 skinless chicken thigh fillets, cut into chunks
1 red pepper , cut into chunks
1 tbsp Jamaican jerk sauce
100g basmati rice
180ml tin half-fat coconut milk
a handful frozen peas , defrosted
a small bunch coriander
2 spring onions , finely chopped
Method
1. Toss the chicken and peppers in the jerk paste and leave to marinate for 10 minutes.
2. Put the rice, coconut milk and 75ml water in a pan and season. Bring to a simmer then put on a lid and cook gently until all the liquid has been absorbed and the rice is cooked, adding the peas for the last 3 minutes of cooking. Stir through half the coriander and the spring onions.
3. Thread the chicken and peppers onto 4 skewers. Grill for 8-10 minutes, turning until cooked through. Serve with the coconut rice, then sprinkle over a little coriander.
Nutrition per serving
507 kcalories, protein 43.8g, carbohydrate 51.7g, fat 15.7 g, saturated fat 10g, fibre 2g, salt 0.83 g
Recipe from olive magazine, November 2008.
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