Slow cooker jerk chicken thighs with Caribbean slaw
,
22 May 2017
(80 votes)
Nutritional Info
Each 448g serving contains
-
Energy
2249KJ
538KCAL
27% -
Fat
13.4g
low
19% -
Saturates
2.2g
low
11% -
Sugars
10.8g
low
12% -
Salt
0.85g
low
14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
Ingredients
- 515g Butcher’s Selection British Chicken Boneless Thigh Fillets
- 2tbsp Asda Jerk Seasoning
- 1tbsp tomato purée
- 1 red onion, sliced
- 2 cloves garlic, crushed
- 1 green pepper, deseeded and diced
- 1 mango, peeled and cut into 1cm pieces
- 300g Grower’s Selection Sweet & Crunchy Coleslaw Kit
- 2 spring onions, finely chopped
- 2tbsp cashew nuts, chopped
- 2tbsp mint leaves
- Juice 1 lime
- 450g white rice
- Red chilli, to serve
Method
Put the chicken, jerk seasoning, tomato purée, onion, garlic, pepper and mango in the slow cooker and mix together until well combined. Add 250ml water and cook on the highest setting for 6 hrs until
the chicken is cooked through and tenderAbout 20 mins before the chicken is ready, cook the rice according to the pack instructions.
Just before serving, mix together the coleslaw kit, spring onions, cashew nuts, mint and lime juice. Serve the chicken with the slaw and the rice, garnished with red chilli.