Project Description

Jerk Chicken

Diced chicken simmered in traditional jerk seasoning baked in a shortcrust pastry.


Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin); Water; Margarine (palm oil, salt, water); Diced chicken (11%); Seasoning Mix (rusk (wheat), sugar, modified starch, tomato powder, spices (contains mustard, celery), dehydrated potato, flavour enhancer: monosodium glutamate, salt, hydrolysed vegetable protein (soya), onion powder, acidity regulators: sodium acetate, citric acid, herbs, garlic powder); Vegetable fat (palm, rapeseed, sunflower); Diced onions; Sugar; Salt; Garlic puree; Scotch bonnet chilli puree; Colours: annatto, curcumin; Preservatives: calcium propionate, potassium sorbate.

Allergen Information

For allergens, including cereals containing gluten, see ingredients in bold.


Typical Values – 100g provides

Energy 1341KJ 321Kcal, Fat 16g, of which saturates 7.5g, Carbohydrates 35g, of which Sugars 2.2g, Protein 8.4g, Salt 0.98g