- 1 red pepper
- 1 red onion
- 2 tsp fresh ginger
- 1 courgette
- 1 large garlic clove
- 150g basmati rice
- 2 chicken breasts
- Handful of frozen peas
- 2 tbsp of fresh coriander
- 10g toasted, flaked almonds to serve.
- 1 tbsp olive oil
- Salt and pepper to taste.
- 10g Walkerswood jerk seasoning
- First off, an hour and a half before you want to eat, slather your chicken in the jerk rub. I recommend using a plastic bag to do this, as you can create a vacuum and make use of all of the sauce, as it’s always pressed up against the meat. Leave it to marinate for an hour.
- Whilst the chicken’s marinating, chop up all of the vegetables. I’d recommend chopping into reasonably small pieces, as you’re not going to be cooking anything for long.
- You can also cook the rice in advance, so get that out of the way before putting the chicken in the grill too. You want it to be cool before re-adding, so if you don’t have time to let it cool before reheating, run some cold water through it.
- Once all your prep’s done, you can get cracking with the chicken. Put the grill on a medium/high heat, and place the chicken underneath on an oiled baking tray. It will take about 15 minutes overall, but give it a flip half way through cooking
- Once the chicken is in the grill, fry all of your veg at a medium heat in a tablespoon of olive oil, along with the garlic and ginger.
- Cook for around 5 minutes, then add the salt, pepper, rice, peas and all but a pinch of the coriander. Blast it for a couple of minutes, until it’s well heated through.
- The chicken should be cooked through at about the same time. Plate up your re-fried rice and serve the chicken on top (whole or sliced, you’re the boss).
- Sprinkle the last bit of the coriander on top to garnish, as well as the flaked almonds.