Using GingerBeard’s Jerk Rub & Seasoning, this recipe is huge taste for little effort! Whether you’re jetting abroad this summer or not, give this sunny recipe a go and be transported by the taste of spicy Caribbean cooking, with a Mexican twist.

Want to make this recipe vegan? Just substitute the pulled chicken for roasted jerk cauliflower.

Ingredients:

Serves 2 (generously)

4 chicken thighs
2 tbsp jerk seasoning – we recommend GingerBeard’s Jerk Rub & Seasoning!
½ lime
Olive oil
600ml chicken stock
1 pack corn tortillas

For the mango salsa:
1 mango
1 avocado
Handful of fresh coriander
½ Lime
½ red onion, finely chopped

Method:

Rub the jerk seasoning, 2 tbsp of olive oil, and a squeeze of lime into the chicken thighs until they’re completely covered. If you have time, it’s best to let the chicken marinate in the fridge, but this isn’t crucial.

Heat a pan on the hob and brown the chicken thighs on a medium-high heat. Once all sides are browned, pour in the chicken stock. Once the stock is bubbling, turn down the heat and simmer for 40 minutes, stirring occasionally to avoid the bottom of the pan sticking.

Meanwhile, make your mango salsa. Chop the mango and avocado into small cubes, and finely chop the coriander. Combine in a bowl with a squeeze of lime.

Once the liquid has mostly evaporated, and the chicken feels tender (use two forks to check that the chicken will shred). Take the pan off the heat, and leave to cool for a few minutes, then shred the rest of the chicken – you can leave some bigger pieces, it’s nice to have a mix.

Fry your corn tortillas for a few seconds on each side. Start assembling! Tortilla – pulled jerk chicken – mango salsa – sprinkling of red onion – Enjoy!