Jerk Chicken Sandwich
with Loaded Rice- Soya
- Blé
- Lait
- Oeuf
- Moutarde
- Moutarde
- Sésame
- Soya
- Sulfites
- Oeuf
- Lait
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Blé
- Arachides
- Noix
- Triticale
We've got a splash of summer for these colder months with our Jerk Chicken Sandwich! Served with buttery rice and peas, and with the creamy goodness of coleslaw to tie it all together, it'll be hard not to imagine being on the beach!
Ingrédients
2 pièce(s)
Poitrines de poulet
2 pièce(s)
Pain artisan
(Contient: Soya, Blé, Lait Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Crustacés, Poisson, Gluten, Blé)
113 g
Petits pois
¾ tasse(s)
Riz basmati
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait, Crustacés, Poisson, Blé, Arachides, Noix)
1 pièce(s)
Lime
28 g
Mélange printanier
113 g
Mirepoix
1 cs
Noix de coco, râpée
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait, Crustacés, Poisson, Blé, Arachides, Noix, Triticale)
6 g
Mélange d'épices des Caraïbes
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Blé, Arachides, Noix)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1.5 cs
Huile*
1.5 cc
Sucre*
¼ cc
Sel*
¼ cc
Poivre*
Ustensiles
Instructions
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then coconut, mirepoix and 1 tsp sugar. Cook, stirring often, until softened slightly, 2-3 min. Add rice, peas, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.
While rice cooks, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown and cooked through, 5-7 min.**
Zest lime, then juice half. Cut remaining lime into wedges. Add mayo, lime juice and lime zest to a small bowl. Season with salt, pepper and 1/2 tsp sugar (dbl for 4 ppl), then stir to combine.
Halve buns. Arrange on a baking sheet, cut-side up. Broil in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
Stir 1 tbsp butter (dbl for 4 ppl) through rice. Top buns with lime aioli, then spring mix and chicken. Divide sandwiches and rice between plates. Squeeze a lime wedge over rice, if desired.
