Jerk chicken with rice and peas
Spicy roast chicken is served with coconut rice and kidney beans in this simple jerk-inspired meal.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 8bone-in chicken thighs, skin on
- 3 tbspJamaican jerk paste
- 1 tbspsunflower oil
- 1lime, juiced
- 300 glong-grain rice, rinsed and drained
- 400 mlcoconut milk
- 240 gtinned kidney beans, drained and rinsed weight
- 4spring onions, thinly sliced
- 2 clovegarlic, crushed
- 1 tspdried thyme
- 200 mlwater
- ½ tspsalt
Make
Method
- 1.
Heat the oven to 200°C (180°C fan). Mix the jerk paste, oil and lime juice, then rub over the chicken and place skin-side up in a roasting tin.
- 2.
Roast for 40–45 minutes until browned and the chicken reaches 75°C in the thickest part, away from the bone. Cover loosely with foil if the coating darkens too quickly.
45 minutes - 3.
While the chicken roasts, put the rice, coconut milk, water, kidney beans, spring onions, garlic, thyme and salt in a saucepan. Stir and bring to a gentle boil.
5 minutes - 4.
Cover tightly, reduce the heat to very low and cook for 18–20 minutes without stirring, until the rice is tender and the liquid is absorbed. If still firm, add a splash of water and cook a little longer.
20 minutes - 5.
Take the rice off the heat and leave covered for 5 minutes. Fluff gently with a fork and serve alongside the chicken.
5 minutes