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Easy prep
20 minutes
Spicy

Caribbean-Style Jerk Chicken

with Coconut Rice & Zingy Ginger-Citrus Slaw

Cooking time

20 minutes

Servings

2/4

Calories

890 /serving

To kickstart this recipe, pan-seared chicken is treated to an array of jerk-style spices from our Jamaican-themed spice blend—think allspice, cayenne and ginger with a tug of savoury herbs. You’ll boost the power by coating it with a slightly smoky soy-citrus hot sauce, and pairing it with an easy gingery cabbage and broccoli ‘rice’ slaw. Offsetting those big flavours is a mound of jasmine rice cooked in coconut milk, like soothing shade in the Caribbean heat.

We will send you:

  • 2 Chicken breasts (or 320g chicken fillets)
  • 100g Shredded red cabbage
  • 1 Lime (or lemon)
  • 15ml Ginger paste
  • 100g Broccoli ‘rice’ (chopped broccoli)
  • 157g Jasmine rice
  • 15ml Soy sauce (low sodium)
  • 30g Vegetable demi-glace
  • 165ml Coconut milk
  • 30ml Smoked Jalapeños hot sauce
  • 10g Kingston Kick spice blend (allspice, cayenne pepper, ginger, paprika, black pepper, thyme, chili, salt, chives, garlic, onion, sugar)

Contains: Mustard, Soy, Wheat

You will need:

Medium pot
Medium pan
Oil
Salt & pepper
Total Fat
39 g
Saturated Fat
15 g
Sodium
1080 mg
Total Carbs
86 g
Sugars
6 g
Protein
48 g
Fibres
5 g
Preparation
a picture
Make the coconut rice
In a medium pot, combine the coconut milk, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Add the rice, cover, reduce the heat and simmer, 14 to 16 minutes, until the liquid has been absorbed and the rice is tender. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork; season with S&P and set aside in a warm spot.
a picture
Start the chicken
While the rice cooks, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ½ the spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
a picture
Mise en place
While the chicken cooks, juice the lime. In a small bowl, make the sauce by combining the demi-glace, soy sauce, ½ the lime juice, 3 tbsp water (double for 4 portions) and as much hot sauce as you’d like (add ½ for medium spicy); season with the remaining spice blend.
a picture
Make the slaw
While the chicken continues to cook, in a large bowl, combine the remaining lime juice, 3 tbsp oil (double for 4 portions) and as much ginger as you’d like (start with ½ to taste); season with S&P to taste. Add the cabbage and broccoli ‘rice’; toss to combine and season with S&P to taste.
a picture
Finish the chicken
Heat the reserved pan of fond on medium-high. Add the sauce and cook, scraping up any fond from the bottom of the pan, 2 to 3 minutes, until reduced. Season with S&P to taste. Add the cooked chicken to the pan and toss until thoroughly coated with the sauce.
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Plate your dish
Divide the coconut rice between your plates. Top with the chicken (slice beforehand if desired). Drizzle as much pan sauce over the chicken as you’d like and top with a spoonful of the slaw. Serve any remaining slaw on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.