- Recipes
Jerk Chicken with Rice and Peas
Jerk Chicken with Rice and Peas
By Morrisons
Published on 27 March 2021
Inspired by West Indian home cooking, this classic Caribbean recipe will go down a storm. Leaving the chicken to marinate for over 24 hours allows the fantastic flavours to really take hold.Time and servings
1 hr 40 minsTotal time
6Servings
40 minsPrep time
1 hrCooking time
Ingredients
- 400 g of kidney beans, canned
- 3 tbsp of fresh thyme, chopped
- 3 chillies, finely chopped
- 1 tbsp of allground spice
- 1 tbsp of paprika
- 400 g of long-grain rice
- 6 slices of tomato to garnish
- 3 cm of ginger, peeled and chopped
- 100 ml of coconut milk
- 5 cloves of garlic, peeled and chopped
- 6 spring onions, trimmed and finely chopped
- 1 lime, juice and zest
- 1 tbsp of soy sauce
- 1.5 kg of chicken drumsticks, use wings or thighs if you prefer
- 70 ml of malt vinegar
- 1 tbsp of demerara sugar
- 6 slices of cucumber to garnish
Method
Step 1
Score each piece of chicken to the bone.Step 2
Mix together the spring onions, chillies, ginger, 3 of the garlic cloves, the vinegar, lime juice and zest, spices, 2 tbsp of the thyme, sugar and soy sauce and season.Step 3
Spread this over the chicken, toss well then cover and leave to marinate overnight in the fridge.Step 4
Heat the oven to 180°C/160°C fan/Gas 4 and cook the chicken on a tray for 1 hour, turning halfway, until cooked through, no pink meat remains and the juices run clear.Step 5
Meanwhile, place the rice in a pan with the kidney beans, coconut milk, 400ml water and 1 2 tsp salt. Bring to the boil, cover and simmer for 12 minutes.Step 6
Fluff up with a fork and add the remaining garlic and thyme. Cover again and leave to stand for 5 minutes.Step 7
Serve the jerk chicken with the cooking juices, rice and tomato and cucumber slices.