Jerk Chicken with Rice and Peas
My Jamaican jerk chicken with rice is a corner-cutting take on the original recipe with juicy thighs and drums rubbed with seasoning.
Servings: 6 people
Ingredients
- 1 tbsp vegetable oil
- 6-8 chicken thighs and drumsticks
- 2 tbsp Jamaican jerk seasoning
- 1 onion chopped
- 1 tsp grated ginger
- 3 cloves garlic crushed
- 270g / 1½ cups long grain rice
- 1 tsp ground allspice
- 1/4 tsp dried chilli flakes or 1 whole Scotch bonnet pepper
- 4-5 sprigs of thyme or 1 tsp dried thyme
- 2 green onions sliced
- 2 tsp salt
- 400ml / 1¾ cups water
- 400ml / 14 oz This is an affiliate link.coconut milk
- 400g / 14 oz canned kidney beans drained
Instructions
- Preheat the oven to 350F/180C.
- Rub the chicken with the Jamaican Jerk seasoning. In a large pan heat the oil and brown the chicken on high heat all over until golden brown but not cooked all the way through, then remove to a plate.
- Lower the heat and add the onions and ginger, cook for 5 minutes, then add the garlic and cook for 30 seconds longer.
- Now bring in the rice to the pan and cook while stirring for 1 minutes, then add the ground all spice, dried chilli flakes, thyme sprigs, sliced green onions and salt. Now pour in the water and coconut milk, stir to combine and bring to a simmer, then stir in the kidney beans.
- Top the rice mixture with the chicken pieces, cover with a lid and put in the oven for 20 minutes, then uncover it and cook for 10 minutes longer or until the rice is done. By the end of the cooking time the liquid should be completely absorbed, producing light and fluffy rice. If there is still remaining liquid, cook for 5 minutes longer uncovered.
Nutrition
Calories: 615kcal | Carbohydrates: 51g | Protein: 31g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 1089mg | Potassium: 739mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1051IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 5mg