SHREDDED JERK CHICKEN WITH COCONUT RICE & GREEN BEANS
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Order nowThis Caribbean-inspired dish is the perfect meal to share with the whole family. Serve it with coconut rice for healthy fats, and you can even cook and cool your rice to create gut-resistant starch, making it easier to digest. You can heat it up again so that you’re enjoying the rice hot. For best results, cool your rice in an airtight container in the fridge for 12-24 hours, within one hour of cooking.
The chicken is so tender, making it perfect for baby-led weaning. Leftovers make great tacos, just add slaw!
SHREDDED JERK CHICKEN WITH COCONUT RICE & GREEN BEANS
- 1.5 kg chicken (whole)
- 3 cups chicken broth
- 1 red onion (large)
- 5 cloves garlic
- 3 sprigs thyme
- 2 tsp freshly grated ginger
- 1 tsp ground cinnamon
- 2 tbsp tamari
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 5 peppercorns
- salt to taste
Beans
- 200 grams green beans
- 1 clove garlic (1)
- 1 tbsp butter
Coconut Rice
- 1 cup jasmin rice
- 1 400 gram tin coconut milk
- 1/4 cup water
- 1/4 tsp salt
- 1/8 tsp ground turmeric
Place the whole chicken into a slow cooker
To the slow cooker also add the ginger, peeled and finely grated, thyme, cinnamon, tamari, olive oil, lemon juice and peppercorns. Pour the broth over the top, cover with a lid and turn the slow cooker to high. Allow the chicken to cook for three hours until soft and falling apart
Remove the chicken from the broth and place into another bowl. Shred the chicken, removing all bones and season with salt and extra pepper to taste
To prepare the green beans, top and tail them and grate the garlic into a small saucepan preheated with butter. Once hot, add in the green beans and fry until cooked. If serving for BLW you could add them into the slow cooker to cook within the broth for 30 minutes before finishing cooking to ensure they are soft enough
* Serve with coconut rice cooked via the absorption method
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Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Ali Worrell says:
Does the chicken need to be covered with liquid?
Kate - Boob to Food says:
No it doesn't, with the lid on the whole chicken should cook and stay nice and moist :)
Layla franck says:
What’s the red onion for?
Kate - Boob to Food says:
Thanks for picking that up! It goes in with the chicken in the first step.
Shani Miller says:
Soooo delicious! Our whole family loved this dish, especially myself. The only change I made was to fry up some broccoli in the pan with the beans. Maybe some other additional veggies would be nice as well.
Sophie Newhouse says:
Can you adapt this to a casserole or oven method? Is it possible without a slow cooker?
Kate - Boob to Food says:
Yes I'm sure you could! We haven't tested it in that way, but a pot in the oven with the lid on will often work similarly, you just may need to add some more liquid so keep an eye on it while cooking :)