Jerk Chicken with Rice & Peas
A bold and aromatic Jamaican classic featuring chicken thighs marinated overnight in a fiery jerk paste, then grilled or oven-roasted to perfection. Served alongside creamy coconut rice and kidney beans, it's a vibrant and satisfying meal.
Ingredients
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Kidney Beansβ 800 g π§ 1 L π₯ 4ΒΌ cup
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Chicken Thighsβ 1.06 kg 12 pcs
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Coconut Milkβ 400 g π§ 396 ml π₯ 1β cup
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Basmati Riceβ 200 g π§ 266.7 ml π₯ 1β cup
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Vegetable Oilβ 27.2 g π§ 29.6 ml π₯ 2 tbsp
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Brown Sugarβ 39 g π§ 44.4 ml π₯ 3 tbsp
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Onionβ 150 g π§ 1 pcs
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Red Chilliβ 135 g πΆοΈ 3 pcs
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Gingerβ 7.4 g ΒΎ pcs
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Garlicβ 15 g π§ 3 pcs
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Limeβ 70 g π 1 pcs
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Soy Sauceβ 35.5 g π§ 29.6 ml π₯ 2 tbsp
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Allspiceβ 7.4 g π§ 14.8 ml π₯ 1 tbsp
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Allspiceβ 7.4 g π§ 14.8 ml π₯ 1 tbsp
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Limeβ 60 g π 0.857 pcs
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Thymeβ 15 g π§ 30 ml π₯ 2 tbsp
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Garlicβ 10 g π§ 2 pcs
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Spring Onionsβ 15 g π§ 1 pcs
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Spring Onionsβ 15 g π§ 1 pcs
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Thymeβ 2 g π§ 4 ml π₯ ΒΎ tsp
Total nutrition
6423 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- To make the jerk marinade, combine the spring onions, ginger, garlic, onion, red chillies, thyme, juice of 1 lime, soy sauce, 30ml vegetable oil, 3 tbsp brown sugar, 1 tbsp allspice and 1 tsp salt in a food processor. Blend to a smooth, thick purΓ©e, turning the machine off and stirring as needed β do not add water, as you want a thick paste.
- Taste the marinade for seasoning: it should be noticeably salty but not unpleasantly so, and well-balanced between heat, sweetness and acidity. Add more chillies if you want extra heat, or a little more brown sugar if it tastes too salty or sharp.
- Make several slashes in each chicken thigh and rub the marinade thoroughly into the meat and all its crevices. Cover and leave to marinate overnight in the fridge.
- If cooking on a barbecue, light the coals about 1 hour before you are ready to cook. For a more authentic result, add wood chips and cook the chicken over slow, indirect heat for 30 minutes. To cook in the oven, preheat to 180Β°C / 160Β°C fan / gas mark 4. Place the chicken thighs in a roasting tin with the lime halves and roast for 45 minutes until tender and cooked through.
- While the chicken cooks, prepare the rice and peas. Rinse 200g basmati rice thoroughly under cold water, then tip into a large saucepan with 400ml coconut milk, spring onions, 2 sprigs of thyme, 2 chopped garlic cloves and 1 tbsp allspice. Season with salt, add 300ml cold water and place over a high heat. Once boiling, reduce to a medium heat, cover and cook for 10 minutes.
- Add 800g kidney beans to the rice, replace the lid and remove the pan from the heat. Leave to stand for 5 minutes until all the liquid is absorbed. Squeeze the roasted lime halves over the chicken and serve alongside the rice and peas, with hot sauce on the side if desired.
Source:
TheMealDB
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