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Jerk Chicken with Rice and Peas

Jerk Chicken with Rice and Peas

By MorrisonsPublished on 27 March 2021Inspired 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.
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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.