Saucy Jerk-Spiced Chicken
with Coconut Rice and Peas
Prepare to take that vacation early with this dish! Juicy chicken breast covered in warm jerk spices with creamy coconut are sure to fly your taste buds to that sun-kissed Caribbean beach.
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
340 g
Chicken Breast Tenders
¾ cup
Basmati Rice
165 mL
Coconut Milk
2 tbsp
Jerk Spice Blend
7 g
Cilantro
113 g
Green Peas
113 g
Mirepoix
Not included in your delivery
½ tsp
Salt*
½ tbsp
Sugar*
¼ tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.
Bring 1/4 cup coconut milk, 1/4 tsp salt and 1 cup water (dbl all for 4 ppl) to a boil in a covered medium pot. Add rice and peas to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Finely chop cilantro. Pat chicken dry with paper towels, then season with salt, pepper, and half the Jerk Spice Blend.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. Cook, flipping pieces occasionally, until cooked through, 6-7 min.**
Add mirepoix and remaining Jerk Spice Blend to the pan with chicken. Cook, stirring often, until mirepoix is tender-crisp, 2-3 min. Add remaining coconut milk, 1/2 tbsp sugar and 1/3 cup water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium low. Cook, stirring often, until sauce thickens, 5-7 minutes.
Fluff rice and peas with a fork, then divide rice and peas between plates. Top with chicken and sauce. Sprinkle cilantro over top.
