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Coconut Jerk Chicken with Rice and Peas

Coconut Jerk Chicken with Rice and Peas

By MorrisonsPublished on 14 January 2021If you're after a taste of the West Indies, then this is the recipe for you. The coconut jerk marinade tastes sublime on the chicken, couple with rice and peas and you'll be whisked away to the Caribbean.
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Time and servings

50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time

Ingredients

  • 400 g of kidney beans, drained and rinsed
  • 1 tbsp of vegetable oil
  • 2 tbsp of jerk seasoning
  • 400 ml of coconut milk
  • 200 g of basmati rice
  • 150 g of frozen peas
  • 1 bunch of salad onions, roughly chopped
  • 2 limes
  • 950 g of chicken drums and thighs

Method

  • Step 1

    Heat the oven to 180°C/160°C fan/Gas 4. Mix the jerk seasoning with 3 tbsp of the coconut milk and the zest and juice of 1 lime, then smear this paste over the chicken.

  • Step 2

    Leave to marinate for at least 15 minutes, then roast for 35-40 minutes.

  • Step 3

    Meanwhile, heat the oil in a small pan and cook the salad onions for a few minutes until softened.

  • Step 4

    Pour the remaining coconut milk into a jug and make up to 600ml with cold water. Pour this, with the rice and the beans, into the pan with the onions.

  • Step 5

    Bring to the boil, then simmer for 10 minutes, stirring occasionally, until the rice is cooked and the liquid has all been absorbed.

  • Step 6

    Add the peas for the last 2-3 minutes then season and serve with the chicken and the leftover lime to squeeze over.