Mango-Glazed Caribbean-Style Chicken Thigh

Name: Mango-Glazed Caribbean-Style Chicken Thigh with Creamy Coleslaw and Green-Onion Lime Rice
Total time: 35 min
Yield: 2
Cuisine: Caribbean
Ingredients: 280 g Chicken Thighs; ¾ cup Basmati Rice; 170 g Coleslaw Cabbage Mix; 1 unit(s) Green Onion; 1 unit(s) Lime; 4 tbsp Mango Chutney; 2 tbsp Mayonnaise; 1 tbsp Jerk Spice Blend; 1 tbsp Soy Sauce; 0.13 tsp Pepper*; ¼ tsp Salt*; 1 tbsp Unsalted Butter*; 1.5 tbsp Oil*; ½ tsp Sugar*

with Creamy Coleslaw and Green-Onion Lime Rice

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Taste the Islands with this Caribbean-style chicken, seasoned with our Jerk Spice Blend, then topped with a sweet and umami mango chutney glaze. Creamy coleslaw and zesty green onion-lime rice make every bite an adventure.

Tags:

BBQ Contest

•Family Friendly

Allergens:

Egg

•Senf

•Soja

•Hvede

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

¾ cup

Basmati Rice

170 g

Coleslaw Cabbage Mix

1 unit(s)

Green Onion

1 unit(s)

Lime

4 tbsp

Mango Chutney

2 tbsp

Mayonnaise

1 tbsp

Jerk Spice Blend

1 tbsp

Soy Sauce

Not included in your delivery

0.13 tsp

Pepper*

¼ tsp

Salt*

1 tbsp

Unsalted Butter*

1.5 tbsp

Oil*

½ tsp

Sugar*

Nutrition Values

Calories830 kcal

Fat33 g

Saturated Fat8 g

Carbohydrate97 g

Sugar27 g

Dietary Fiber4 g

Protein36 g

Cholesterol160 mg

Sodium1690 mg

Trans Fat0.4 g

Potassium650 mg

Calcium75 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Zester

•Large Bowl

•Whisk

Cooking Steps

Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot.
Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low.
Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

Meanwhile, pat chicken dry with paper towels, then season all over with Jerk Spice Blend, salt and pepper.
Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
Transfer chicken to a parchment-lined baking sheet.
Bake in the middle of the oven until chicken is cooked through, 10-12 min.**
Set chicken aside to rest for 5 min.

Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
Add coleslaw cabbage mix to bowl with dressing. Toss to coat.