Recipes

Jerk Chicken with Rice and Peas

Jerk Chicken with Rice and Peas

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Ingredients

Jerk Chicken
12 Chicken Drum Sticks
1 tspn Ground allspice
1/2 tspn Cinnamon
1/2 tspn Nutmeg
1/2 tspn Ground black pepper
1 tspn Dried Thyme
1/2 tspn Ground Ginger
1 clove of Garlic (finely chopped)
1/2 Onion (finely diced)
1 each Spring onions (finely chopped)
1 each Green Chillies (finely chopped)
20g Sugar
Splash of Sunflower oil
1 Tablespoon Water


Rice & Peas
300g Long Grain Rice
1 x 375g tin Coconut milk
1 x 375g Black Eyed Peas or red Kidney Beans
1/2 Onion each
200ml Stock
1 each Scotch Bonnet Chilli
bunch of Thyme
2 each Spring onions

Method

Jerk Chicken
- Mix all of the ingredients together well and coat the chicken drumsticks with the mixture
- Marinate the chicken for 24 hours
- Lay the marinated chicken in a roasting tray and roast for 35 minutes at 180c until the skin is nicely caramelised and the chicken is piping hot in the centre.
- Alternatively barbeque the chicken on a hot day and serve with rice & peas.


Rice & Peas
- Finely dice the onions and sweat them down in a large sauce pan until they are soft but not coloured
- Strip and chop the thyme leaves and add to the pan along with the roughly cut chilli
- Wash and drain the rice and stir into the onions then add the coconut milk and stock
- Season to taste and bring quickly to the boil, reduce the heat, cover pan and simmer for 20 minutes
- Take care to stir the rice regularly to prevent it from sticking
- When the rice is soft and all the liquid has been absorbed the rice is ready to serve
- Stir in the slice spting onions and serve
 
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