Photo: Lily Banse
Jerk-spiced chicken with coconut rice
8 ingredients
Serves 2
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A quick marinade turns these chicken skewers into a great-tasting chicken supper
Estimated Nutrition (whole recipe, rough)
768
Calories
44g
Protein
32g
Fat
77g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Sauce | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 skinless chicken thigh fillets, cut into chunks
- 1 red pepper , cut into chunks
- 1 tbsp Jamaican jerk sauce
- 100g basmati rice
- 180ml tin half-fat coconut milk
- a handful frozen peas , defrosted
- a small bunch coriander
- 2 spring onions , finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes