Jerk chicken with rice & peas

Name: Jerk chicken with rice & peas
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 12 Chicken Thighs; 1/2 Lime; 1 bunch Spring Onions; 1 tbs chopped Ginger; 3 cloves Garlic; 1/2 Onion; 3 chopped Red Chilli; 1/2 teaspoon Thyme; Juice of 1 Lime; 2 tbs Soy Sauce; 2 tbs Vegetable Oil; 3 tbs Brown Sugar; 1 tbs Allspice; 200g Basmati Rice; 400g Coconut Milk; 1 bunch Spring Onions; 2 sprigs Thyme; 2 cloves chopped Garlic; 1 tbs Allspice; 800g Kidney Beans

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken Thighs12
Lime½
Spring Onions1 bunch
Ginger1 tbsp
Garlic3 cloves
Onion½
Red Chilli3
Thyme½ tsp
Limejuice1
Soy Sauce2 tbsp
Vegetable Oil2 tbsp
Brown Sugar3 tbsp
Allspice1 tbsp
Basmati Rice200 g
Coconut Milk400 g
Spring Onions1 bunch
Thyme2 sprig
Garlic2 cloves
Allspice1 tbsp
Kidney Beans800 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

6 steps · 0 min

1
To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.
2
Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
3
Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

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