Jerk-spiced chicken with coconut rice
A quick marinade turns these chicken skewers into a great-tasting chicken supper
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 minutes- Toss the chicken and peppers in the jerk paste and leave to marinate for 10 minutes.
- 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.
- 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
Recipe from olive magazine, November 2008.
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http://www.bbcgoodfood.com/recipes/8175/
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 25 minutesIngredients
- 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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12 November 2008
greenlung rated and commented on this recipe
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10 July 2009
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