JERK-STYLE CHICKEN & PINEAPPLE SKEWERS

• doses: 4
• tempo ativo: 15 minutes
• tempo total: 40 minutes

Ingredientes

6 chicken thigh fillets (about 540g)

95g jar Bart Infusions Jerk Paste

225g pack pineapple chunks

1 green pepper, deseeded and cut into 3cm pieces

½ tbsp sunflower oil

1 red onion, finely diced

400g can black beans, drained and rinsed

250g pack microwave brown basmati rice

½ x 28g pack coriander, leaves and stalks separated

2 tbsp coconut milk

2 limes

Instruções

1 Preheat the oven to 180°C, gas mark 4. Cut the chicken thigh fillets into large chunks, then toss in a bowl with the jerk paste. Thread onto skewers, alternating with chunks of pineapple and pieces of green pepper.

2 Cook the skewers in the oven for 10-15 minutes until thoroughly cooked, the juices run clear and there is no pink meat, then transfer to a medium-hot barbecue or preheated griddle pan for 2-3 minutes on each side.

3 Meanwhile, heat the oil in a pan and fry the onion over a medium-high heat for 5-6 minutes until just golden. Add the beans, rice and chopped coriander stalks, frying for 2 minutes until heated through. Stir in the coconut milk and the zest and juice of 1 lime; season and heat through. Serve with the chicken and pineapple skewers, the coriander leaves and the remaining lime cut into wedges.