Tender pieces of chicken with a sweet, spicy sauce.
(8 votes)
Cook: 30 Mins
Serves: 4
Price: £1.30 per serving
Nutritional Information
Each 359g serving contains
Energy
2886kj
689kcal
2886kj
689kcal
34%
Fat
25g
25g
High
35%
35%
Saturates
11g
11g
High
55%
55%
Sugars
24g
24g
Med
26%
26%
Salt
1.1g
1.1g
Med
18%
18%
of your reference intake.
Typical energy values per 100g:
804kj/192kcal
Typical energy values per 100g:
804kj/192kcal
Ingredients
508g pack Asda Chicken Thigh Fillets
310g jar Levi Roots Reggae Reggae Jerk Sauce
200g long-grain white rice
3 spring onions, trimmed and sliced
1 tbsp sunflower oil
50g (solid) coconut cream, grated
300g can Asda Pinto Beans, drained
1 tsp dried thyme
Method
1
Pre-heat the oven to 200C/180C Fan/Gas 6. Unroll the chicken thighs and put in an ovenproof dish. Brush a generous amount of the sauce onto the chicken, coating well. Put in oven for 25 minutes or until cooked, basting with the sauce halfway through.
2
Meanwhile, cook the rice as instructed on the pack. Cook the spring onions in the oil for 3-4 minutes, add the coconut cream, beans and thyme, and heat for a further 3-4 minutes.
3
Drain the rice and return to the pan. Stir in the bean mixture, season with pepper and serve with the chicken.