Caribbean Style Chicken and Beans
with Avocado, Cheese and Crispy Onions
Our Caribbean Style Chicken and Beans make the best of beans. Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, it's a hearty vegetarian dish you didn't know you needed.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 carton(s)
Mixed Beans
30 grams
Tomato Puree
2 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
1 unit(s)
Avocado
30 grams
Hot Sauce
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) In the meantime, peel and grate the garlic (or use a garlic press).
b) Grate the Cheddar cheese.
c) Drain and rinse the mixed beans in a sieve.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Add the garlic, tomato puree and Caribbean style jerk. Fry for 1 min.
c) Stir in the mixed beans, veg stock paste, sugar and water for the sauce (see pantry for both amounts).
d) Bring to the boil, then lower to a simmer. Cook until thickened slightly, 3-4 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
a) Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down.
b) Slice into 1cm thick slices. Season with salt and pepper.
a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Remove from the heat, then stir in the hot sauce and butter (see pantry for amount).
c) Taste and season with salt and pepper if needed.
d) Add a splash of water if it's a little too thick.
a) Share the rice between your serving bowls.
b) Top with your Caribbean style chicken and beans. Sprinkle over the Cheddar and crispy onions.
c) Finish by fanning out the sliced avocado on top of each bowl.
Enjoy!
