Jamaican Jerk Chicken with Mango Salsa and Rice

Steps

1. Bring a full kettle to the boil. Preheat BBQ hot plate to medium-high (if using). Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with the lid on. As soon as it boils, reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare the rest of the meal. Pat chicken dry with paper towels and toss in a medium bowl with jerk spice mix and a drizzle of oil. Season with salt and pepper.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken for about 5 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Set aside, covered, to rest.
4. While chicken cooks and rests, dice avocado, mango and cucumber 1cm. Remove core and seeds from capsicum and dice 1cm and finely dice red onion. Place all in a large bowl with a drizzle of olive oil and lemon juice. Toss to combine and season with salt and pepper. Set aside.
5. Roughly pull chicken with two forks into bite-sized pieces.
6. To serve, spoon ¾ cup cooked rice onto each plate and top with Jamaican jerk chicken and a big spoonful of mango salsa. Top with a dollop of Jamaican jerk aioli and serve a wedge of lemon on the side for squeezing.