Jerk-style chicken pilaf

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Nutrition: Per serving

  • kcal411
  • fat11g
  • saturates2g
  • carbs53g
  • sugars4g
  • fibre8g
  • protein22g
  • salt0.8g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 boneless, skinless chicken thighs, cut into thick strips



    While it’s the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 1 lime, zested and juiced, plus wedges to serve



    The same shape, but smaller than…

  • 3 spring onions, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ small bunch of coriander, finely chopped
  • Method

    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. 

    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.

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