Jerk chicken with zingy avocado

Name: Jerk chicken with zingy avocado
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 4 essential Waitrose British Chicken Legs; 3 tbsp Cooks' Ingredients Jerk Marinade Paste; 200 g easy cook basmati or long grain rice; 400 g Essential Red Kidney Beans in Water, rinsed and drained; 160 ml can Essential Coconut Cream; 250 ml low-salt chicken or vegetable stock; 4 Essential Salad Onions, finely sliced; 2 clove/s garlic, crushed; ½ tsp salt; 2 Waitrose Perfectly Ripe Extra Large Avocados; 2 unwaxed limes, zest and juice of 1, the other cut into wedges to serve; 25 g pack coriander, leaves finely chopped

Fresh limes add a lovely zing to this Caribbean-inspired one-tray winner. You could add diced mango to the avocado salsa for a little more sweetness.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 essential Waitrose British Chicken Legs
3 tbsp Cooks' Ingredients Jerk Marinade Paste
200g easy cook basmati or long grain rice
400g Essential Red Kidney Beans in Water, rinsed and drained
160ml can Essential Coconut Cream
250ml low-salt chicken or vegetable stock
4 Essential Salad Onions, finely sliced
2 clove/s garlic, crushed
½ tsp salt
2 Waitrose Perfectly Ripe Extra Large Avocados
2 unwaxed limes, zest and juice of 1, the other cut into wedges to serve
¼ x 25g pack coriander, leaves finely chopped

Preheat the oven to 200ºC, gas mark 6. Using a sharp knife, cut and separate each chicken thigh and drumstick. In a large mixing bowl, toss with the paste to coat evenly. Cover and set aside.
In a baking dish that’s large enough to hold the chicken snugly in a single layer, stir together the rice, kidney beans, coconut cream, stock, salad onions, garlic and salt. Sit the chicken pieces on top, skin-side up, coating with any excess marinade, then cover the dish tightly with foil.
Bake for 25 minutes then remove the foil and bake for another 25-30 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains. Just before the chicken is ready, make the salsa by chopping the avocados and tossing with the lime zest, juice and coriander; season. Divide the rice and chicken between plates and top with the avocado salsa. Serve with the lime wedges for squeezing over.