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Jerk chicken risotto

Jerk chicken risotto

By Carter Bui
5’ Prep time
20’ Cook time
25’ Total time
644 Calories
4 Serving

Summary

This unorthodox fusion of jamaican and italian cuisine is a quick and delicious way to bring some excitement to the dinner table.
Carter Bui 0 Followers

Step by Step

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Step 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.
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Step 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).
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Step 3

Stir in the tomatoes 5 minutes before end of cooking, season then serve.

Ingredient

  • Onion
    Onion
    1
  • Cherry tomatoes
    Cherry tomatoes
    200 grams
  • Coconut milk
    Coconut milk
    400 mls
  • Long grain rice
    Long grain rice
    250 grams
  • Oil
    Oil
    1 tbsp
  • Jerk seasoning
    Jerk seasoning
    1 tbsp
  • Kidney beans
    Kidney beans
    400 grams
  • Hot chicken stock
    Hot chicken stock
    200 mls
  • Essential waitrose british chicken breast chunks
    Essential waitrose british chicken breast chunks
    330 grams
  • Chopped thyme leaves
    Chopped thyme leaves
    1 tbsp

Nutrition Facts

View nutrition facts
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