Jerk Chicken And Rice Bowl
Course: Lunch, DinnerCuisine: Caribbean, Education, CareDifficulty: Easy
Servings
10
servingsPrep time
10
minutesCooking time
20
minutesIngredients
500 g 500 Kitchen '72 Jerk Marinated Whole Boneless Skinless Chicken Thigh
500 g 500 Long grain rice
200 g 200 Red cabbage
- For the mango salsa
1/2 1/2 Red onion
50 g 50 Radish (sliced)
1 1 Mango
1 1 Green chilli (sliced)
1 1 Red chilli (sliced)
20 g 20 Coriander (chopped)
1 1 Lime (wedged)
Directions
- In a pan add your rice and cover with water, you should allow roughly 2 cups of water to 1 cup of rice. Cook for 20 minutes or until ready.
- Using a mandolin or knife finely slice the red cabbage and place in a bowl, add a pinch of salt and allow to sit in the bowl for a few minutes. When ready squeeze out any excess liquid and mix with a bit of salad dressing.
- To make the mango salsa dice the mango and mix it with chopped coriander, chilli, lime juice and a touch of salt.
- Chargrill your chicken until bar marks are achieved and the chicken is cooked through.
- Slice the radish either by knife or using a mandolin.
- In a bowl place your rice at the bottom and then layer all the remaining ingredients on top making it as colourful as
possible.
Notes
- A vibrant dish with flavours of the Caribbean!
