Jamaican Jerk Chicken with Rice and Peas
Jerk-marinated chicken thighs cooked with rice and kidney beans, featuring scotch bonnet, ginger, garlic, lime juice, soy sauce, allspice, and brown sugar.
- 400 g organic chicken thighs boneless skinless
- 150 g organic basmati rice
- 200 g organic kidney beans tinned
- 200 ml organic coconut milk
- 1 whole organic scotch bonnet chilli
- 3 whole organic spring onions
- 3 whole organic garlic cloves
- 15 g organic fresh ginger
- 2 whole organic lime
- 2 tbsp organic soy sauce
- 15 g organic brown sugar
- 2 tsp organic allspice ground
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Add to a shopping listHow the shopping list works →- Step 1
Mince garlic and ginger, finely chop half the scotch bonnet (remove seeds for less heat), juice both limes
- Step 2
Mix lime juice, minced garlic, ginger, chopped chilli, soy sauce, brown sugar, and allspice in a bowl to make jerk marinade
- Step 3
Cut chicken thighs into bite-sized pieces and marinate in jerk mixture for 15 minutes
- Step 4
Rinse rice until water runs clear, then combine with 300ml water in a saucepan
- Step 5
Bring rice to boil, reduce heat to low, cover and simmer for 12 minutes
- Step 6
Drain and rinse kidney beans, chop spring onions (white and green parts separately)
- Step 7
Heat a large frying pan over medium-high heat, add marinated chicken with all marinade
- Step 8
Cook chicken for 8-10 minutes, stirring occasionally until cooked through and caramelised
- Step 9
In the rice pan, stir in coconut milk, kidney beans, and white parts of spring onions
- Step 10
Simmer rice mixture for 3-4 minutes until creamy and heated through
- Step 11
Season rice and peas with salt and pepper, garnish with green spring onion tops
- Step 12
Serve jerk chicken over rice and peas, with lime wedges on the side
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