Jerk-style chicken with rice and peas

jerk chicken with rice and peas

Bring the flavours of the Caribbean into your kitchen (or garden) with this easy-peasy take on jerk chicken with rice and peas. Cooking never tasted so good. If you fancy it, the chicken can also be cooked on the barbeque

  • Rice type: Long grain white rice
  • Servings: 4
  • Preparation Time: 15 minutes
  • Cooking Time: 30 mins

Ingredients

  • 4 chicken drumsticks, scored
  • 4 chicken thighs, excess skin removed and scored
  • 2 tbsp oil
  • 1½ - 2 tbsp Jerk seasoning
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 400ml can reduced fat coconut milk
  • 250g long grain rice
  • 400g can kidney beans, drained and rinsed
  • Fresh thyme

Equipment

  • Large bowl
  • Baking tray
  • Large saucepan

step 1

Preheat the oven to 200C, gas mark 6

step 2

Place the chicken in a big bowl and toss in 1 tbsp oil and the Jerk seasoning. Transfer to a large baking tray and roast for 30 minutes until cooked throughout

step 3

Meanwhile, heat the remaining oil in a large saucepan and fry the onion and garlic for 3-4 minutes until golden. Add the coconut milk and 200ml water and bring to the boil, add the rice and kidney beans, cover and simmer gently for 15 minutes, stirring occasionally or until the rice is tender and the liquid has been absorbed

step 4

Serve the rice and beans with the chicken and its juices and garnish with chopped thyme