Caribbean chicken

Caribbean chicken

Tender pieces of chicken with a sweet, spicy sauce.

By , 21 September 2015
Caribbean chicken
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.30 per serving
Nutritional Info
Each 359g serving contains
  • Fat 25
    35%
  • Sat Fat 11
    55%
  • Sugar 24
    26%
  • Salt 1.1
    18%
  • Cals 689
    34%
of your reference intake.
Typical energy values per 100g: 804kJ/192kcal.
Ingredients
  • 508g pack Asda Chicken Thigh Fillets
  • 310g jar Levi Roots Reggae Reggae Jerk Sauce
  • 200g long-grain white rice
  • 3 spring onions, trimmed and sliced
  • 1 tbsp sunflower oil
  • 50g (solid) coconut cream, grated
  • 300g can Asda Pinto Beans, drained
  • 1 tsp dried thyme
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Unroll the chicken thighs and put in an ovenproof dish. Brush a generous amount of the sauce onto the chicken, coating well. Put in oven for 25 minutes or until cooked, basting with the sauce halfway through.

  • Meanwhile, cook the rice as instructed on the pack. Cook the spring onions in the oil for 3-4 minutes, add the coconut cream, beans and thyme, and heat for a further 3-4 minutes.

  • Drain the rice and return to the pan. Stir in the bean mixture, season with pepper and serve with the chicken.