- Recipes
- All Collections
- World Foods Recipes
Coconut Jerk Chicken with Rice and Peas
Coconut Jerk Chicken with Rice and Peas
By Morrisons
Published on 14 January 2021
If 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.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.