Jerk Chicken Sandwich

Name: Jerk Chicken Sandwich with Loaded Rice
Total time: 30 min
Yield: 2
Cuisine: Caribéenne
Ingredients: 2 pièce(s) Poitrines de poulet; 6 g Mélange d'épices jerk; 2 pièce(s) Pain artisan; 4 cs Mayonnaise; 113 g Petits pois; ¾ tasse(s) Riz basmati; 1 pièce(s) Lime; 28 g Mélange printanier; 113 g Mirepoix; 1 cs Noix de coco, râpée; 1 cs Beurre*; 1.5 cs Huile*; 1.5 cc Sucre*; ¼ cc Sel*; ¼ cc Poivre*

with Loaded Rice

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

We've got a splash of summer for these colder months with our Jerk Chicken Sandwich! Served with buttery rice and peas, and with the creamy goodness of coleslaw to tie it all together, it'll be hard not to imagine being on the beach!

étiquettes:

Épicé

•Rapido

Allergènes:

Sulfites

•Soya

•Blé

•Lait

•Oeuf

•Moutarde

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson8 minutes

DifficultéMoyen

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

6 g

Mélange d'épices jerk

2 pièce(s)

Pain artisan

4 cs

Mayonnaise

113 g

Petits pois

¾ tasse(s)

Riz basmati

1 pièce(s)

Lime

28 g

Mélange printanier

113 g

Mirepoix

1 cs

Noix de coco, râpée

Pas inclus dans votre livraison

1 cs

Beurre*

1.5 cs

Huile*

1.5 cc

Sucre*

¼ cc

Sel*

¼ cc

Poivre*

Informations nutritionnelles

Énergie (kcal)1120 kcal

Graisses48 g

dont saturés12 g

Glucides116 g

dont sucres12 g

Fibres9 g

Protéines55 g

Cholestérol165 mg

Sel1150 mg

Gras Trans0.4 g

Potassium1050 mg

Calcium150 mg

Fer7 mg

Ustensiles

•Casserole moyenne

•Cuillères à mesurer

•Verre doseur

•Grande poêle antiadhésive

•Petit bol

•Plaque de cuisson

Instructions

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then coconut, mirepoix and 1 tsp sugar. Cook, stirring often, until softened slightly, 2-3 min. Add rice, peas, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

While rice cooks, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then chicken. Pan-fry, until golden-brown and cooked through, 5-7 min.**

Zest lime, then juice half. Cut remaining lime into wedges. Add mayo, lime juice and lime zest to a small bowl. Season with salt, pepper and 1/2 tsp sugar (dbl for 4 ppl), then stir to combine.

Halve buns. Arrange on a baking sheet, cut-side up. Broil in the middle of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)

Stir 1 tbsp butter (dbl for 4 ppl) through rice. Top buns with lime aioli, then spring mix and chicken. Divide sandwiches and rice between plates. Squeeze a lime wedge over rice, if desired.