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    Jerk chicken risotto

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    Jerk chicken risotto

    • Total time: 25 minutes

    Serves: 4


    1 tbsp oil
    330g pack essential Waitrose British Chicken Breast Chunks
    1 tbsp Jerk seasoning
    1 onion, chopped
    250g long grain rice
    1 tbsp chopped thyme leaves
    400ml can coconut milk
    400g can kidney beans, drained
    200ml hot chicken stock
    200g cherry tomatoes


    1. Heat the oil in a frying pan. Toss the chicken in the seasoning and fry with the onion for 3-4 minutes. Stir in the rice and thyme.

    2. Stir in the coconut milk and kidney beans and simmer gently, covered, adding the stock gradually until it is all absorbed and chicken is cooked throughout with no pink meat (about 20 minutes).

    3. Stir in the tomatoes 5 minutes before end of cooking, season then serve. 

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