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Jerk chicken risotto
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1 tbsp oil
330g pack essential Waitrose British Chicken Breast Chunks
1 tbsp Jerk seasoning
1 onion, chopped
250g long grain rice
1 tbsp chopped thyme leaves
400ml can coconut milk
400g can kidney beans, drained
200ml hot chicken stock
200g cherry tomatoes
1. Heat the oil in a frying pan. Toss the chicken in the seasoning and fry with the onion for 3-4 minutes. Stir in the rice and thyme.
2. Stir in the coconut milk and kidney beans and simmer gently, covered, adding the stock gradually until it is all absorbed and chicken is cooked throughout with no pink meat (about 20 minutes).
3. Stir in the tomatoes 5 minutes before end of cooking, season then serve.
Typical values per serving: