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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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
½ tsp
Salt*
½ tbsp
Sugar*
¼ tsp
Pepper*
1 tbsp
Oil*
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.