This was born out of the need to use of the last of a leftover roast chicken, and half a butternut squash that we had floating around. I know there’s loads of recipes floating around for Jamaican jerk but Levi Roots Reggae-Reggae sauce is gorgeous, but quite hot. You have been warned!
2 chicken breasts, diced, or the leftover pickings from a roast chicken
1 red onion, chopped
100g garden peas, fresh or frozen
2 carrots, chopped
1 bottle Levi Roots Reggae-Reggae sauce (or another Jamaican jerk sauce)
½ butternut squash, cubed
1) Mix your chicken with two thirds of the sauce in a bowl, cover, and leave to marinade whilst you chop the other veg etc.
2) Put a frying pan on a high heat, and bring a saucepan of lightly salted water to the boil. Wash your rice but putting it in a fine sieve and running cold water over it until the water runs clear. Leave it aside.
3) Add a teaspoon of oil (I use rapeseed) to the pan and allow it to heat. Add your onion and carrots to the pan, and let them sweat until softened.
4) Add your marinated chicken, reduce the heat and cover with a lid. Put your rice on to boil, and your butternut squash in with it.
5) Keep an eye on your chicken, stirring occasionally, until the meat is cooked through and the sauce is starting to get a little sticky. At this point add the rest of your sauce and the peas.
6) After your rice and butternut squash has been boiling for about 10 minutes it should be cooked through so remove from the heat and strain the water off. Split the rice/squash mix between two plates.
7) Once your rice is arranged give your chicken and veg mix one last quick stir and ladle it onto the plates.