Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
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Up to 1 hour
Gluten Free, Diabetic, Low Fat, Dairy Free, Nut Free
For the marinade:
600g chicken thighs
3 tbsp plain yoghurt
1 tbsp grated ginger
1 tbsp crushed garlic
1 tbsp Biryani Spice Blend
1 tbsp lemon juice
1 tsp Ground Cayenne Chillies
½ tsp Australian Murray River Salt
¼ tsp Turmeric Root Ground
For the rice:
1 large onion, sliced thinly
3 shallots, sliced thinly
2 fresh chillies, sliced thinly (remove the seeds to lessen the heat)
450g of basmati rice
Mixed frozen vegetables (your choice how much)
12 tsp plain yoghurt
1 tsp Biryani Spice Blend
1 tsp Australian Murray River Salt
Combine all the ingredients for the marinade in a mixing bowl. Stir well. Leave to marinate for anywhere between 1 to 12 hours.
Wash and drain the rice 3 times before leaving to soak in water for 30 minutes.
While you wait, add a little oil to a pan and lightly fry the shallots until golden brown. Set aside for later.
In a pot, fry onions and chillies until golden brown.
Add chicken and stir fry for 5 minutes.
Add the yoghurt and Biryani Spice Blend and mix until the chicken is evenly coated.
When all the moisture is gone, arrange the chicken so that it creates an even layer at the bottom of the pot.
Add the rice and spread it evenly over the chicken.
Add the salt to the 700ml water and pour over the rice. Add the fried shallots and cover the pan, leaving it to cook on a low heat.
When all the moisture is gone from the pot, add the vegetables. Cover and cook for a further 5 minutes.
Fluff up the rice with a fork before serving.
Serve with naan, a dollop of yoghurt or a side salad of your choice.