Jerk chicken risotto
This unorthodox fusion of Jamaican and Italian cuisine is a quick and delicious way to bring some excitement to the dinner table.
- CourseMain meal
- Prepare5 mins
- Cook20 mins
- Total time25 mins
- 1 tbsp oil
- 330g essential Waitrose British Chicken Breast Chunks
- 1 tbsp jerk seasoning
- 1 onion, chopped
- 250g long grain rice
- 1 tbsp chopped thyme leaves
- 400ml coconut milk
- 400g can kidney beans, drained
- 200ml hot chicken stock
- 200g cherry tomatoes
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.
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).
Stir in the tomatoes 5 minutes before end of cooking, season then serve.
Typical values per serving when made using specific products in recipe