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Jamaican jerk chicken

Name: Jamaican jerk chicken
Cook time: 25 min
Yield: 1
Cuisine: Montego bay / Jamaica

with coconut rice and charred pineapple salsa

Ready in around 25 mins

RECIPE FACT:

Famous Jamaican reggae legend Bob Marley has sold over 75 million albums!

Nutritional Info:

Energy: 3,004kJ (718kcal)
Protein: 43g
Carbohydate: 74g
Sugars: 19g
Fat, total:27g
Saturated:15g
Sodium:1,304mg
Contains:Milk, Soy

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE SALSA:
Roughly chop the pineapple chunks. Place a non-stick frying pan over a high heat with a drizzle of oil. Once hot, add the pineapple chunks and cook for 2-3 mins to create a char. Dice the roasted capsicum into 1 cm pieces and place into a bowl. Remove the mint leaves from their stalks and chop with coriander leaves and stalks then add to the bowl with the capsicum. Add the pineapple, season with salt and pepper, drizzle with olive oil and toss to combine.
2. TO COOK THE RICE AND VEGETABLES:
Place the pan back over a medium-high heat with a drizzle of oil. Once hot, add the corn and black beans then cook for 1-2 mins. Open the steamed coconut rice, breaking up any clumps by squeezing the bag gently then add to the pan with the baby spinach. Season with salt and pepper and cook for a further 2-3 mins or until hot. Remove from the pan and cover to keep warm.
3. TO COOK THE CHICKEN:
Remove the free-range chicken breast from its packaging and pat dry with a paper towel then cut the breast into 5-6 even pieces. Open the jerk marinade and remove the red chilli from the top. Finely slice if using or discard if not. Place the chicken into a bowl, add the jerk marinade and toss gently to coat. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the chicken then season with salt and pepper and cook for 4-5 mins, turning often. Reduce the heat if the marinade starts to burn.
TO SERVE:
Spoon the rice and vegetables onto a plate and top with the jerk chicken. Spoon over the pineapple salsa, dollop with avocado dip and sprinkle with sliced chilli, if using.