Jerk-Chicken with Rice and Peas

Jerk-Chicken with Rice and Peas

Jerk-Chicken is a traditional Caribbean dish that goes back many generations. It's fruity, tangy and spicy in flavour and is loved across the globe. Traditionally, it is served with 'rice and peas' (or Kidney Beans - to you and I). If you have never had Jerk-Chicken I highly recommend you give this one a try. If you're not a lover of spice then I suggest using half the recommended chillies in this recipe.

 

Ingredients

  • 350g Chicken breast

For the Jerk Marinade

  • Spring onions – 1x bunch
  • Ginger – 1x thumb sized piece
  • Garlic granules – 3x tsp
  • Small White Onion – ½
  • 2 Scotch Bonnet chillies
  • Dried thyme – 1 tbsp
  • Low-sodium soy sauce - 25ml
  • Brown sugar – 1 tbsp
  • Ground All-spice - 1 tbsp
  • Cinnamon - 1 tbsp
  • Apple cider vinegar - 60ml
  • Juice of one orange
  • 1 lime (cut into two halves)

For the Rice and Peas

  • Wholegrain rice - 200g
  • Light coconut milk - 265mls
  • Spring onions – 1 Bunch
  • Garlic granules – 3 tsp
  • Salt and Pepper
  • All-spice -1 tsp
  • Dried thyme - 1 tsp
  • Kidney beans (canned) - 400g

Methods: 

For the Jamaican Jerk Chicken

  1. Preheat the oven to 180C/160C fan/gas 4.
  2. To make the jerk marinade, combine all the ingredients (except the lime and chicken) in a food processor along with 1 tsp salt, and blend to a purée. Don’t add water, as you want a thick paste.
  3. Taste the jerk mixture for seasoning – it should taste salty, but not unpleasant. Add more chillies if it’s not spicy enough for you. If it tastes too salty and sour, add a bit more brown sugar until the mixture tastes well balanced.
  4. Cut each chicken breast into 3 large strips and pour the marinade over the meat in a high-sided roasting tin, ensuring it is well coated. Cover and leave to marinate in the fridge for an hour.
  5. After an hour has passed, add the lime halves and place the roasting tin in the oven for 35-40 mins until tender and cooked through.
  6. Alternatively, you can cook these over coals using a BBQ for a more authentic and smoky flavour.

 

For the Rice and Peas

  1. While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients (except the kidney beans). Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.
  2. Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
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