Waitrose and Partners
Jerk chicken zingy avocado

Jerk chicken with zingy avocado

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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Cook’s tip

Leftovers: Cooks’ Ingredients Jerk Marinade Paste

Spread onto pork chops, use to marinate prawns or brush over vegetable skewers before barbecuing.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,237kJ/ 775kcals

Fat

42g

Saturated Fat

15g

Carbohydrates

57g

Sugars

4g

Fibre

9.2g

Protein

38g

Salt

0.5g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars2 ratings

5 Stars

2

4 Stars

0

3 Stars

0

2 Stars

0

1 Stars

0