Jerk chicken with rice & peas

Name: Jerk chicken with rice & peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 g chicken thighs; 0.5 pcs lime; 1 g spring onion; 1 g ginger; 3 pcs garlic; 0.5 g onions; 3 pcs red chilli; 0.5 tbsp thyme; 1 pcs juice of 1 lime; 2 ml soy sauce; 2 tbsp vegetable oil; 3 g brown sugar; 1 tsp allspice; 200 g basmati rice; 400 ml coconut milk; 1 g spring onion; 2 tbsp thyme; 2 pcs garlic; 1 tsp allspice; 800 g kidney beans

Jerk chicken with rice & peas — a classic Jamaican chicken dish.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Chicken, Jamaican, Chilli, Curry

Ingredients

12 g chicken thighs
0.5 pcs lime
1 g spring onion
1 g ginger
3 pcs garlic
0.5 g onions
3 pcs red chilli
0.5 tbsp thyme
1 pcs juice of 1 lime
2 ml soy sauce
2 tbsp vegetable oil
3 g brown sugar
1 tsp allspice
200 g basmati rice
400 ml coconut milk
1 g spring onion
2 tbsp thyme
2 pcs garlic
1 tsp allspice
800 g kidney beans

Instructions

Combine the jerk marinade ingredients and 1 tsp salt in a food processor and blend until smooth.
If it struggles to blend, stop the processor, scrape and stir the mixture, then resume blending until puréed; do not add water.
Taste and adjust the seasoning — add extra chillies for more heat or a touch of brown sugar if the mix is too salty or acidic.
Make several shallow cuts in each chicken thigh.
Pour the marinade over the chicken, working it into the slashes and all crevices.
Cover and refrigerate the chicken to marinate overnight.
If using a barbecue, light the coals about 1 hour before cooking.
For a smoky, authentic flavour, add wood chips and grill the chicken over slow, indirect heat for roughly 30 minutes.
To cook in the oven, preheat to 180°C (160°C fan)/gas mark 4.
Arrange the marinated chicken in a roasting tin with the lime halves and roast for about 45 minutes, until tender and cooked through.
While the chicken is cooking, rinse the rice thoroughly under plenty of cold water.
Add the drained rice to a large saucepan with the remaining rice & peas ingredients, leaving out the kidney beans.
Season with salt, pour in 300 ml cold water, and bring the pan to a boil over high heat.
Once it reaches a boil, lower the heat to medium, cover, and cook for 10 minutes.
Stir the kidney beans into the rice, replace the lid, remove from the heat, and let stand for 5 minutes until the liquid is absorbed.
Squeeze the roasted lime over the cooked chicken and serve with the rice & peas, adding hot sauce if you like.

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