Spicy Chicken and Plantain with Caribbean Sauce

cook 10 mins
  • 1 tablespoon sunflower oil
  • 1 small plantain, about 375 g (12 oz), peeled and thinly sliced
  • 250 g (8 oz) skinless chicken breast fillets, thinly sliced
  • 2 tomatoes, roughly chopped
  • 150 ml (1/4 pint) coconut milk
  • 150 ml (1/4 pint) passata
  • 2 tablespoons Jamaican jerk seasoning
  • 1 tablespoon thyme leaves, to garnish (optional)
  • ready-cooked rice, to serve
  • Heat the oil in a frying pan, add the plantain and cook over a high heat for 2 minutes, stirring occasionally, then remove from the pan with a slotted spoon and set aside. Add the chicken to the pan and cook for a further 5 minutes, stirring occasionally, until the chicken is golden and cooked through. Return the plantain to the pan.
  • Add the tomatoes, coconut milk, passata and jerk seasoning and bring to the boil, then cook for 2 minutes until piping hot. Spoon into 2 warm serving bowls and scatter with the thyme leaves, if using. Serve with rice.
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