Caribbean Style Chicken and Roasted Vegetable Stew
with Coriander Rice and Yoghurt
This Caribbean Style Chicken and Roasted Vegetable Stew is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
1 unit(s)
Sweet Potato
1 unit(s)
Bell Pepper
(May contain Celery)
150 grams
Basmati Rice
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
1 carton(s)
Red Kidney Beans
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
2 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
10 grams
Vegetable Stock Paste
(Contains Celery)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
15 grams
Honey
240 grams
Diced British Chicken Breast
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 1cm chunks (no need to peel). Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Pop the veg chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until tender and starting to char, 25-30 mins. Turn halfway through.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the everything cooks, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.
In a small bowl, combine the yoghurt with half the coriander. Season with salt and pepper, then set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and fry, 5-6 mins.
Add the kidney beans, garlic and Caribbean style jerk. Cook, stirring, for 1 min.
Add the veg stock paste, chopped tomatoes, sugar and water for the sauce (see pantry for both amounts) to the pan.
Bring the stew to the boil, then lower the heat medium. Simmer until slightly reduced, 6-8 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
When there are 5 mins left of veg roasting time, drizzle over the honey and return to the oven for the remaining time. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once the stew is reduced, stir through the roasted veg. Season with salt and pepper if needed. Add a splash of water if the stew is a little too thick.
Fluff up the rice with a fork and stir through the remaining coriander, then share between your bowls.
Top with the chicken and roasted veg stew and a dollop of coriander yoghurt.
Enjoy!
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