Recipes

Date posted: 17/06/2021

Jerk chicken rice pot

This one-pot dish is jam-packed with flavour and spice. Plus, it’s really easy to make!

17/06/2021
  • Serves 10
  • Timing: 40 mins
Rating
Votes: 1 Average: 5

Ingredients

Farmstead chicken thigh boneless skinless 80-100g 8 chicken thighs
Everyday Favourites sweet chilli sauce 50ml
Amoy light soy sauce 50ml
World of Spice Jerk Seasoning 20g
Everyday Favourites extended life vegetable oil 20ml
Tilda Brown 'n' White Rice 550g
Cook Asia rich & creamy coconut milk 600ml
Water 600ml
Everyday Favourites garlic puree 20g
Everyday Favourites mixed spice 20g
Care Pack red kidney beans 300g
Everyday Favourites choice peas 150g
Ubley Greek style natural yogurt 100g
Spring onion trimmed 1 bunch / 100g
Red chillies 20g
Crispy fried onions 100g

Method

  1. Place the chicken thighs into a bowl with the sweet chilli sauce, soy sauce, jerk seasoning and vegetable oil. Leave this to marinate for at least 30 minutes.
  2. Pre-heat the oven to 180° and then line an oven-proof tray.
  3. Place the chicken on the tray and roast it for 40-45 minutes until it’s golden and tender. Once it’s ready, slice it up and allow it to rest.
  4. While your chicken is cooking, place the rice, coconut milk, water, garlic and mixed spice into a pan and cook until it’s soft and tender.
  5. Once your rice is cooked, fold through the beans and peas and place the portions into pots to serve.
  6. Top each pot with the sliced chicken. Drizzle each one with yoghurt and add a sprinkle of fresh chilli and spring onion to finish.
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