Yumm! That’s what I think of the ‘Jamaican Jerk Chicken with Coconut Rice and Creamed Corn’ meal we made from a dinnerly box with recipe. I have never tried Jamaican Jerk seasoned meat before and OMG I want more!
Jamaican Jerk Chicken with Coconut Rice and Creamed Corn
July 15, 2020
With all its crowd-pleasing Caribbean flavours, this coconutty-rice with homemade creamed corn and lip-smacking jerk chicken will disappear from plates fast.
Persons
2
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 5g Jamaican jerk seasoning
- 1 large free-range chicken breast fillet
- 300g can corn kernels
- 1 spring onion
- 200ml coconut milk
- 150g jasmine rice
- 1 tbs olive oil
Instructions
- Cook coconut rice: Rinse the rice until the water runs clear. Put in a small saucepan with 180ml (¾ cup) water, 140ml coconut milk and ½ tsp salt and stir to combine. Cover and bring to a simmer over medium heat, then reduce the heat to low and cook for 12 mins or until tender and the liquid is absorbed. Turn off the heat and stand, covered, for 5 mins.
- Prep ingredients: Meanwhile, thinly slice the spring onion, including the green part. Drain and rinse the corn. Put the chicken and 2 tsp jerk seasoning (see Make it yours) in a bowl, season with salt and pepper and rub to coat all over.
- Cook chicken: Bring a small saucepan of water to the boil for the corn. Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken for 3-4 mins, then turn and cook, covered, for a further 3-4 mins until browned and cooked through. Remove from the pan.
- Make creamed corn: Meanwhile, cook the corn in the pan of boiling water for 2 mins or until warmed through. Drain, then return to the pan with the remaining coconut milk. Coarsely blend with a stick blender, season with salt and pepper, then stir in half the spring onion.
- Serve up: Slice the chicken. Divide the coconut rice, creamed corn and jerk chicken among plates, scatter with the remaining spring onion and enjoy!
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