Jerk Chicken & Creamy Slaw
with coconut rice & mango hot sauce
Tangy, juicy, sweet and spicy – this delectable meal is inspired by the flavours of the Caribbean. Coconut rice is served alongside succulent jerk chicken, mango hot sauce and bright slaw.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Chicken Breasts
2 tbsp
BBQ Sauce
(Contains: Mustard)
2 tbsp
Jerk Sauce
¾ cup
Jasmine Rice
56 g
Corn Kernels
1 unit
Jalapeño
165 mL
Coconut Milk
170 g
Coleslaw Cabbage Mix
160 g
Sweet Bell Pepper
8 tbsp
Mayonnaise
(Contains: Mustard, Egg)
7 g
Cilantro
4 tbsp
Hot Sauce
4 tbsp
Mango Chutney
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Roughly chop cilantro leaves. Finely chop cilantro stems. Keep leaves and stems separate. Cut bell pepper into 1/4-inch slices. Cut jalapeno into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapenos!)
In a medium pot, heat 1 tbsp oil (double for 4 portions) over medium-high heat. When the pot is hot, add rice, jalapenos and cilantro stems. Cook for 1 min, stirring often, until fragrant. Add coconut milk, half the corn (use all for 4 portions) and 1/2 cup warm water (3/4 cup for 4 portions). Season with salt and pepper. Bring to a boil. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.
Meanwhile, in a small bowl, combine jerk sauce and half the BBQ sauce (use all for 4 portions).Pat chicken dry with paper towels, then season with salt and pepper. On a foil-lined baking sheet, arrange chicken. Brush sauce over tops of chicken. Roast chicken on the middle rack of the oven for 14-15 min. Turn the oven to high broil. Broil for 1-2 min, until sauce is bubbling and chicken is cooked through.
Meanwhile, in another small bowl, combine mango chutney and hot sauce. To a medium bowl, add coleslaw cabbage mix, peppers, cilantro leaves, mayo, 2 tsp sugar and 2 tbsp mango hot sauce (double both for 4 portions). Season with salt and pepper, then toss to combine.
Thinly slice chicken. Divide rice between plates. Top with chicken. Drizzle mango hot sauce over top, to taste. Serve slaw alongside. Enjoy!
