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Jerk-seasoned chicken pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp rapeseed oil
- 1 onion, finely sliced
- 4 boneless, skinless chicken thighs, cut into thick strips
- 1-2 tbsp jerk seasoning
- 1 green chilli, deseeded and sliced (optional)
- 2 large garlic cloves, crushed
- 2 x 250g pouches microwave basmati rice, cooked
- 400g can kidney beans, drained and rinsed
- 1 lime, zested and juiced, plus wedges to serve
- 3 spring onions, finely sliced
- ½ small bunch of coriander, finely chopped
Method
- STEP 1
Heat the oil in a large flameproof casserole dish over a medium-high heat. Add the onion and a pinch of salt and fry for 5-6 mins. Add the chicken and fry for 7-8 mins more. Stir in the jerk seasoning, chilli, if using, and garlic, and cook for 1 min.
- STEP 2
Stir in the rice, beans and lime zest and juice. Cook until heated through. Scatter over the spring onions, coriander and serve with the extra lime wedges.
