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.