zoom Jerk chicken with coconut rice

    Save to your scrapbook

    Jerk chicken with coconut rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Jerk chicken with coconut rice

    This easy, nutritionally balanced recipe is perfect for a simple supper or lunch.

    • Total time: Ready in 40 minutes 40 minutes

    Serves: 2


    2 tbsp Bart jerk paste, or to taste
    2 essential Waitrose British chicken breast fillets, skinless and boneless
    150ml essential Waitrose half-fat or Kingfisher light coconut milk
    100g Waitrose LOVE life wholegrain rice, rinsed
    300g can essential Waitrose kidney beans, drained and rinsed
    2 tbsp chopped coriander, to serve


    1. Spread the jerk paste over both sides of the chicken breasts, then place on a lightly oiled baking sheet and leave to marinate for 10 minutes. Heat the grill to medium hot and grill the chicken for 15 minutes or until cooked through, turning once halfway through.

    2. In the meantime, pour the coconut milk and 250ml boiling water into a pan. Add the rice, bring to a simmer, then cover with a lid and cook for 20 minutes. Top up with more water if required.

    3. Add the kidney beans and cook for 5 minutes or until the rice is tender. Serve the chicken, thickly sliced, with the coconut rice and garnish with the coriander.

    Your recipe note

    Edit your recipe note

    Cook’s tip:

    Wrap any leftover chicken in a chapatti or flour tortilla with some iceberg lettuce and a spoonful of yogurt for a delicious packed lunch.


    Average user rating

    4 stars