Pulled Jerk Chicken & Rice

A market’s-worth of warm baking spices and seasonings — along with jalapeño, of course — give these tender pulled chicken thighs the garlicky, ginger-y heat that Caribbean jerk is known for. But don’t worry: fluffy coconut rice studded with corn, scallion, and kidney beans tempers the fire, while roasted sweet potatoes and citrus-spiked mango jam provide a final, balancing flourish.

Pulled chicken with basmati rice, carrot, spring onion and mango-lime sauce

This meal contains 104 grams of vegetables.

Ingredients: 28% pulled chicken [99% chicken meat, spices, salt, water], 22% brown basmati rice (brown basmati rice, water, coconut milk [coconut extract, water]), 17% carrot, 6% mango, water, 3% onion, coconut milk [coconut extract, water], kidney beans, orange juice, olive oil, red onion, corn, 2% spring onion, 1% garlic, 1% lime juice, red bell pepper, 1% ginger root, coconut blossom sugar, <1% soy sauce [water, SOYBEANS, salt, vinegar], jalapeño pepper, <1% garlic granules, <1% roasted onion powder, sea salt, coriander, <1% cinnamon, <1% smoked paprika powder, <1% paprika powder, cumin seed, parsley, chives, <1% thyme, amarillo pepper, black pepper, <1% ginger powder, <1% nutmeg, cloves, lactic acid bacteria.