Jerk Chicken with Wild Rice and Tomato, Leek and Mushroom

Steps

1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
2. Pat chicken dry with paper towels and evenly coat with Jamaican jerk seasoning. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook chicken for 3–4 minutes each side, until browned and cooked through. Take care the seasoning doesn’t burn.
3. Set chicken aside, covered in foil, to rest for 2–3 mins. Slice against the grain.
4. Return same pan used to cook chicken with a drizzle of oil to medium heat. Cook leek, mushrooms and garlic for 2–3 minutes, until leek is soft and mushrooms are starting to brown.
5. Add Jamaican jerk seasoning and cook for 1 minute, stirring constantly, until fragrant. Add chopped tomatoes and stock and bring to the boil. Reduce heat to low and simmer for 5–6 minutes, until reduced slightly. Remove from heat and stir through tomato and coriander. Season with salt and pepper.
6. Serve ¾ cup cooked wild rice per person, add tomato, leek and mushroom, place jerk chicken on top. Sprinkle with coriander.