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Saucy Jerk Chicken & Coconut Rice
Saucy Jerk Chicken & Coconut Rice

Saucy Jerk Chicken & Coconut Rice

with Sautéed Cabbage & Scallions

Recipe Development Team
Recipe Development TeamPublished on October 07, 2024

Our spin on jerk chicken—a traditional recipe from Jamaica—comes together in just 30 minutes. You’ll simmer seared chicken cutlets in jerk sauce that’s packed with tangy tamarind, garlic, chili peppers, and a pinch of brown sugar, then serve over coconut rice with a side of sautéed red cabbage and squeeze of fresh lime juice.

Tags:
Calorie Smart
Protein Smart
Easy Prep
Spicy
Allergens:
Tree Nuts
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Coconut Milk

(Contains: Tree Nuts)

½ cup

White Rice

2 unit

Scallions

1 unit

Lime

4 ounce

Shredded Red Cabbage

10 ounce

Chicken Cutlets

4 tablespoon

Jerk Sauce

Not included in your delivery

Salt

Sugar

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories570 kcal
Fat20 g
Saturated Fat10 g
Carbohydrate56 g
Sugar9 g
Dietary Fiber4 g
Protein37 g
Cholesterol120 mg
Sodium290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Zester
Large Pan
Paper Towel
Small Bowl

Instructions

Cook Coconut Rice
1

• Thoroughly shake coconut milk in container before opening. • In a small pot, combine 1⁄2 cup water, 1⁄4 cup coconut milk, 1 TBSP butter, 1 tsp sugar, and a big pinch of salt (for 4 servings, use 1 cup water, 1⁄2 cup coconut milk, 2 TBSP butter, and 2 tsp sugar). (Be sure to measure the coconut milk—we sent more!) • Bring to a boil, then stir in rice. Cover and reduce heat to low. Cook until liquid has absorbed and rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Prep
2

• While rice cooks, wash and dry produce. • Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Zest and quarter lime.

Cook Cabbage
3

• Heat a drizzle of oil in a large pan over medium-high heat. Add cabbage and scallion whites. Cook, stirring occasionally, until browned and tender, 2-3 minutes. • Turn off heat; taste and season with salt if desired. Transfer to a plate and set aside until ready to serve. Wipe out pan.

Start Jerk Chicken
4

• Pat chicken* dry with paper towels and season lightly with salt. • Heat a drizzle of oil in pan used for cabbage over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken starts to brown too quickly, reduce heat and cover.

Finish Jerk Chicken
5

• Meanwhile, in a small bowl, combine jerk sauce, 2 TBSP water, and 1⁄4 tsp sugar (4 TBSP water and 1⁄2 tsp sugar for 4 servings). • Reduce heat to low and stir jerk sauce mixture into pan with chicken. Cook, covered, until sauce has slightly reduced, 30-60 seconds. TIP: If sauce seems too thick, add another splash of water.

Finish & Serve
6

• Fluff coconut rice with a fork; stir in as much lime zest as you like. • Divide coconut rice, chicken, and cabbage between plates in separate sections. Top chicken with jerk pan sauce, scallion greens, and a squeeze of lime juice. Serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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