Easy jerk chicken with rice & peas

Latest comments and suggestions

Results 1-20

• DNA

  13 October 2009

  DNA commented on this recipe

  Was looking for a Jerk chicken recipe & having heard that in Levi Roots' books he tells you how to make a dry rub or a wet marinade I thought this would like one of those two. Fair to say I have no interest in this recipe since it requires just pouring Reggae Reggae Sauce on it, rather than teaching me how to make a Jamaican classic from scratch

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shirleen

  27 October 2009

  Shirleen commented on this recipe

  For a Jerk Marinade, use Jerk seasoning, a glug of rum and some brown sugar!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hollie

  20 November 2009

  Hollie commented on this recipe

  Having one of his own sauces as a main ingredient is blatant advertising - shame on you Good Food! Advertising features should be clearly marked.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mags

  13 April 2010

  mags commented on this recipe

  find this is realy tasty , do have a problem can you freeze rice and peas as i always have loads left and dont no wat to do with it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mags

  13 April 2010

  mags rated and commented on this recipe

  

  brill

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Natalie

  20 April 2010

  Natalie rated and commented on this recipe

  

  My 2 sons loved this (with plain rice).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JerryL

  13 May 2010

  JerryL commented on this recipe

  Sound OK, but when do you add the rice?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• NuttyGooner

  13 May 2010

  NuttyGooner commented on this recipe

  I am in agreement with a lot of posters, I tend to use dry rubs and sauces from the supermarket, and would rather know how to make the jerk seasoning/marinade from scratch. As much as I live Levi Roots (he does come across as very affable and genuine on TV), I am a bit miffed about him submitting a recipe which uses one of his products, as this is blatantly an advertising feature. That said though, it's great to have a rice and peas recipe to go with the chicken!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kitchenwitch

  13 May 2010

  kitchenwitch commented on this recipe

  Rice and peas should be made by the absorption method of cooking rice, why would you need to drain it?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• babyfirefly

  13 May 2010

  babyfirefly commented on this recipe

  I feel the same as the others who have posted about this, I will not even try to cook this, I wanted to find a jerk chicken recipe that doesn't come from a jar!!! As for draining the rice and peas, nooooooooo you just don't do it, you leave it to cook and then steam not drain it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dawn

  13 May 2010

  Dawn commented on this recipe

  Mags, I always make a big batch of Rice and peas and freeze half for the next week, so no probs with freezing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• paula

  13 September 2010

  paula rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tommie

  05 December 2010

  Tommie commented on this recipe

  As a Jamaican, I must say, we never drain rice and definitely never rice and peas. A Jamaican's way of preparing rice is by absorption and when done well, rice and peas is finger licking good. Some of us use salted pigs tail as well. We do not generally prepare jerk seasoning from scratch but often in the home use walkerswood jerk seasoning (not jerk barbq) to give the authentic Jamaican flavour. Preparation from scratch: pimento, scotch bonnet pepper, ginger, paprika, salt, oil as well as some standard seasoning.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• zzbthi

  26 January 2011

  zzbthi rated and commented on this recipe

  

  this is not a recipe - it's usage instructions for a commercial product. Shame on you GoodFood. I expected better.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• muse-queen

  30 January 2011

  muse-queen rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RibEyeGuy

  04 March 2011

  RibEyeGuy rated and commented on this recipe

  

  This is a rubbish recipe. When do you add the rice? It doesn't say. I've read better recipes off the side of cans.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• YummYum97

  27 March 2011

  YummYum97 commented on this recipe

  i think this is a good recipe. although, i am unsure when to add the rice. :) many thanks.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• YummYum97

  27 March 2011

  YummYum97 rated and commented on this recipe

  

  good recipe and i had a lot of fun making it !!! p.s. loved the sauce!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bonz

  07 April 2011

  Bonz rated and commented on this recipe

  

  Not a good recipe - as someone else said it doesn't even say when to add the rice. Not to mention the fact he just happens to use his own sauce!? Wasn't like jerk chicken at all, also what is the point in browning the skin if you're going to cover it in sauce? It's not as if it will remain crispy after that...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joanas

  07 April 2011

  Joanas rated and commented on this recipe

  

  Yes good, rice and peas fantastic and will go with other dishes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/11744/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 tbsp sunflower oil
• 1kg chicken thighs and drumsticks
• 1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
• 1 bunch spring onions , sliced

FOR THE RICE AND PEAS

• 200g basmati rice
• 2 x 410g cans kidney beans
• 400g can coconut milk
• 1 bunch spring onions , chopped
• 1 thyme sprig
• 1 garlic clove , chopped
• 1 tsp allspice

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

• 2 tbsp sunflower oil
• 1kg chicken thighs and drumsticks
• 1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
• 1 bunch spring onions , sliced

FOR THE RICE AND PEAS

• 200g basmati rice
• 2 x 410g cans kidney beans
• 400g can coconut milk
• 1 bunch spring onions , chopped
• 1 thyme sprig
• 1 garlic clove , chopped
• 1 tsp allspice

937 kcalories, protein 46g, carbohydrate 86g, fat 48 g, saturated fat 23g, fibre 10g, sugar 26g, salt 2.59 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.