Superquick Island Jerk Chicken Sandwiches
with Coconut Confetti Rice and Cooling Slaw
Let the Caribbean flavours of this recipe whisk you away to sandy shores and warm ocean waters- if only mentally! A warming spice mixture season tender chicken that is then broiled to mimic the aromatic flavours of a charcoal grilled jerk chicken, complete with colourful studded rice, everything for tonight's dinner is sure to be 'irie'!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Filets de poitrines de poulet
¾ tasse(s)
Riz basmati
170 g
Mélange pour salade de chou
1 pièce(s)
Poivron
1 pièce(s)
Lime
2 pièce(s)
Oignon vert
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 cs
Noix de coco, râpée
(Contient Sulfites Peut contenir Noix, Sésame, Crustacés, Poisson, Oeuf, Blé, Arachides, Soya, Moutarde, Lait, Sulfites, Triticale)
2 cs
Sauce au chili doux
(Peut contenir Noix, Blé, Poisson, Sulfites, Soya, Lait, Gluten, Sésame, Crustacés, Oeuf, Moutarde)
6 g
Mélange d'épices des Caraïbes
(Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
7.5 g
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Blé)
Pas inclus dans votre livraison
cs
Beurre*
(Contient Lait)
cs
Huile*
cs
Sucre*
cc
Sel*
cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 400°F).
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, stock powder, and coconut, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- While rice cooks, thinly slice green onions.
- Core, then cut pepper into quarters. To one side of an unlined baking sheet, add peppers, 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- snip a corner of chicken packaging and drain excess liquid.
- To other side of baking sheet, add chicke, sweet chili sauce, Caribbean Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
- Add chicken and peppers to the grill. Close lid and grill, 6-8 min, flipping occasionally, until peppers are lightly charred and chicken is cooked through.**
- Meanwhile, zest, then juice lime (half?)
- To a large bowl, combine cabbage coleslaw mix, mayo, lime juice and 1/2 tsp (1 tsp) sugar. Season with salt to pepper. Stir to mix.
- Once cooked, transfer peppers and chicken to a clean plate.
- Cut pepers into 1/2-inch pieces.
- Fluff rice with a fork. Stir in lime zest and pepers.
- Divide rice, chicken and slaw between plates.
- Sprinkle green onions overtop.