Jerk-seasoned chicken pilaf
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Jerk-seasoned chicken pilaf

By Esther Clark

Make this jerk-seasoned chicken pilaf for an easy midweek meal. It takes 30 minutes from prep to plate, so makes a speedy as well as healthy supper

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 411
  • fat 11g
  • saturates 2g
  • carbs 53g
  • sugars 0g
  • fibre 8g
  • protein 22g
  • salt 0.8g

Ingredients

  • 1 tbsp rapeseed oil
  • 1 onion , finely sliced
  • 4 boneless, skinless chicken thighs, cut into thick strips
  • 1-2 tbsp jerk seasoning
  • 1 green chilli , deseeded and sliced (optional)
  • 2 large garlic cloves , crushed
  • 2 x 250g pouches microwave basmati rice , cooked
  • 400g can kidney beans , drained and rinsed
  • 1 lime , zested and juiced, plus wedges to serve
  • 3 spring onions , finely sliced
  • ½ small bunch of coriander , finely chopped

Method

  1. Heat the oil in a large flameproof casserole dish over a medium-high heat. Add the onion and a pinch of salt and fry for 5-6 mins. Add the chicken and fry for 7-8 mins more. Stir in the jerk seasoning, chilli, if using, and garlic, and cook for 1 min.

  2. Stir in the rice, beans and lime zest and juice. Cook until heated through. Scatter over the spring onions, coriander and serve with the extra lime wedges.

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