How have I never made jerk chicken before!? Wow this dish really took me by surprise, it packs in so much flavour and is incredibly simple to make.
Firstly I used a jerk seasoning bought from my local Tesco and marinated the chicken. Using remade seasonings are much more time efficient and always have a great flavour, I used a Schwartz one.
I also buy pre cut mango, it saves so much time and mess. It is more expensive but worth it for the little bit you need for this recipe.
Now this is a total game changer… cooking rice in coconut milk! It is so worth doing this instead of serving with plain rice. It’s creamy and packs in so much flavour.
Jerk chicken with creamy coconut rice, peas and mangoCourse: MainDifficulty: Easy
A delicious jerk chicken served with creamy coconut rice and mango.
2 chicken breasts
2 tsp Jamaican jerk seasoning
1 tbsp olive oil
100g uncooked jasmine rice
80g frozen peas
200ml coconut milk
100g mango, diced into small chunks
1 lime, juiced
Handful of Jalapeños, to serve
- Place the chicken breasts in a bag or in between two sheets of clingfilm and bash with a rolling pin to flatten the breasts slightly.
- Mix the jerk seasoning with the olive oil in a bowl and fully coat both chicken chicken breasts in the mixture. Cover with cling film and leave to marinate for at least an hour in the fridge, preferably overnight.
- Prep the mango salsa by mixing the mango, lime juice, jalapeños and coriander in a bowl. Season with salt and pepper, cover with cling film and refrigerate until ready to eat.
- Preheat the grill to its highest setting. Place the coconut milk in a sauce pan with the water and bring to a boil.
- Place the marinated chicken under the grill for 10-15 minutes until the juices run clear, flipping over every 3/4 minutes.
- When the coconut milk is bubbling, add the jasmine rice and peas and reduce to a simmer, cooking for 10-12 minutes until the liquid is fully absorbed.
- Serve the chicken on top of the bed of rice with the mango salsa and a handful of jalapeños.