Easy Jerk Chicken With Rice & Peas
This flavorful jerk chicken recipe is a true taste of the Caribbean. Succulent chicken pieces are coated in a spicy jerk barbecue sauce and roasted until sticky and delicious. Served alongside fragrant coconut rice & peas, this meal is a perfect combination of sweet, spicy, and savory flavors that will transport you to a tropical paradise with every bite. Enjoy the ultimate taste of the islands right in your own home with this easy and satisfying dish.
— Constant Cookbook
Ingredients
- 2 tbsp sunflower oil
- 1kg chicken thighs and drumsticks
- 1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
- 1 bunch spring onions , sliced
- 200g basmati rice
- 2 x 410g cans kidney beans
- 400g can coconut milk
- 1 bunch spring onions , chopped
- 1 thyme sprig
- 1 garlic clove , chopped
- 1 tsp allspice
Instructions
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides – it will take about 6-8 mins. Pour over the jerk sauce, scatter over the sliced spring onions, then toss to coat each piece of chicken.
- Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.
- While the chicken is cooking, make the rice & peas. Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans, then simmer for 5 mins more until the rice is tender. Drain and serve straight away with the chicken.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 937 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 23 grams saturated fat
- Carbohydrate Content: 86 grams carbohydrates
- Sugar Content: 26 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 46 grams protein
- Sodium Content: 2.59 milligram of sodium
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