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Recipe by olive magazine

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1. Toss the chicken and peppers in the jerk paste and leave to marinate for 10 minutes.
2. Put the rice, coconut milk and 75ml water in a pan and season. Bring to a simmer then put on a lid and cook gently until all the liquid has been absorbed and the rice is cooked, adding the peas for the last 3 minutes of cooking. Stir through half the coriander and the spring onions.
3. Thread the chicken and peppers onto 4 skewers. Grill for 8-10 minutes, turning until cooked through. Serve with the coconut rice, then sprinkle over a little coriander.

Per serving

507 kcalories, protein 43.8g, carbohydrate 51.7g, fat 15.7 g, saturated fat 10g, fibre 2g, salt 0.83 g

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• greenlung

  12 November 2008

  greenlung rated and commented on this recipe

  

  Only had jerk seasoning, not sauce - probably should have mixed seasoning with yougurt - but it still worked, even though kids not keen on jerk too spicy for them. THought rice was gorgeous, never done this before and was a hit with all. easy to do and very tasty.

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• Girl Flower

  10 July 2009

  Girl Flower rated and commented on this recipe

  

  Really loved the Chicken kebabs. Will do them over and over again. Not sure my rice turned out right though. took forever to cook and came out almost stodgy. Won't give up on it though, am determined to try again as the over flavour was not bad at all!

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Ingredients

• 6 skinless chicken thigh fillets, cut into chunks
• 1 red pepper , cut into chunks
• 1 tbsp Jamaican jerk sauce
• 100g basmati rice
• 180ml tin half-fat coconut milk
• a handful frozen peas , defrosted
• a small bunch coriander
• 2 spring onions , finely chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 6 skinless chicken thigh fillets, cut into chunks
• 1 red pepper , cut into chunks
• 1 tbsp Jamaican jerk sauce
• 100g basmati rice
• 180ml tin half-fat coconut milk
• a handful frozen peas , defrosted
• a small bunch coriander
• 2 spring onions , finely chopped

Per serving

507 kcalories, protein 43.8g, carbohydrate 51.7g, fat 15.7 g, saturated fat 10g, fibre 2g, salt 0.83 g

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