Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa

Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa

Time

Serves

4

Cuisine

Caribbean

Heat

Spicy

Dietary:

Atkins, Diabetic, Low Fat, Coeliacs, Dairy Free, Nut Free

Making this recipe

Ingredients

For the chicken:

4 chicken drumsticks
8 tsp Caribbean Jerk Seasoning
4 tbsp lime juice
4 tbsp olive oil

For the rice:

225g of rice
236ml water
236ml light coconut milk
225g rice
1 tbsp of unsalted butter
1 tsp peeled and grated fresh ginger
1 clove of garlic (minced)
1/4 tsp wild herb cooking sea salt
1/2 tsp black pepper
1/2 tsp grated lime zest
235g drained black beans
1 avocado sliced, for serving

For the mango salsa:

1 mango chopped into cubes
1/2 finely diced red onion
2 tbsp chopped fresh coriander
1 tbsp lime juice

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Method

For the chicken

Step 1:

Add seasoning, lime juice and oil to a bowl and combine well.

Step 2:

Add the chicken drumsticks and coat evenly. Leave to marinate for 5 hours.

Step 3:

Place drumsticks on the grill, turning every now and then until chicken is cooked or until the juices run clear and the skin is crispy.

For the rice

Step 1:

In a pot, melt the butter over medium heat.

Step 2:

Add ginger and garlic and lightly fry until fragrant.

Step 3:

Add the rice and stir until it is coated in the butter.

Step 4:

Add water, coconut milk, salt, pepper and lime zest. Bring to a boil over medium heat. Once boiled, reduce to low heat and cover pan with lid.

Step 5:

When the rice is fluffy, add the beans and stir before covering for a further five minutes.

For the mango salsa

Step 1:

Combine all ingredients and mix together in a bowl.

Serve with sliced fresh avocado.

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