Caribbean Chicken, Lentil & Coconut Rice Bowl
with Tomato-Pineapple Salsa & Shredded Coconut
Take your tastebuds to the Caribbean islands with this bountiful chicken bowl. Brimming with lightly spiced lentils, dreamy coconut rice and a sweet and tangy pineapple salsa, here's proof that plant-based can be full of taste!
We’ve replaced the sweetcorn in this recipe with carrot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 tin
pineapple slices
1
Capsicum
2 clove
garlic
1 packet
baby spinach leaves
1 packet
snacking tomatoes
1 packet
mint
1
carrot
1 packet
lentils
¾ sachet
mild Caribbean jerk seasoning
1 packet
tomato paste
1 packet
shredded coconut
(Contains Sulphites;)
1 packet
chicken breast
Not included in your delivery
olive oil
¾ cup
water (for the rice)
20 g
plant-based butter
¾ cup
water (for the sauce)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, add coconut milk, the water (for the rice) and a generous pinch of salt. Bring to the boil. • Add basmati rice. Stir, cover with a lid and reduce heat to low. Cook for 15 minutes, then remove pan from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, drain pineapple slices, reserving the pineapple juice. • Cut capsicum into bite-sized chunks. • Finely chop garlic and carrot. • Roughly chop baby spinach leaves. • Halve snacking tomatoes. • Pick and finely chop mint leaves. • Drain and rinse lentils.
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Transfer charred pineapple to a chopping board, then roughly chop.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken, corn and capsicum, tossing, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes. • Add the plant-based butter, garlic, mild Caribbean jerk seasoning (see ingredients) and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils and the water (for the sauce). Simmer until thickened, 2-3 minutes. • Stir in baby spinach leaves, and cook, stirring, until wilted, 1 minute.
• While the lentils are simmering, in a medium bowl, combine chopped pineapple, tomato, mint and a dash of reserved pineapple juice.
• Divide coconut rice between bowls. • Top with Caribbean chicken and lentil stew and pineapple-mint salsa. • Sprinkle over shredded coconut to serve. Enjoy!