Easy jerk chicken with rice & peas

Easy jerk chicken with rice & peas

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(18 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

A Caribbean classic, this recipe makes a delicious and satisfying weekday meal

Nutrition and extra info

Nutrition info

Nutrition

kcalories
937
protein
46g
carbs
86g
fat
48g
saturates
23g
fibre
10g
sugar
26g
salt
2.59g

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

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Method

  1. Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides – it will take about 6-8 mins. Pour over the jerk sauce, scatter over the sliced spring onions, then toss to coat each piece of chicken.
  2. Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.
  3. While the chicken is cooking, make the rice & peas. Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans, then simmer for 5 mins more until the rice is tender. Drain and serve straight away with the chicken.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

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Comments

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dianewalkermcalley's picture

Section 3 has not been input correctly. Here is the correct method I got from my old Good food mag.
Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil, adding the liquid from the kidney beans ( don't add the beans yet though), add the rice, coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans and simmer for 5 mins more until the rice is tender. Drain and serve with the chicken.

siandora's picture

I have to agree with lots of other comments on this recipe. The instructions for the rice are confusing. It suggests what sounds like the reduction method, but then at the end says to drain the rice! The result was a bland, disappointing meal. If you are after a nice dinner I would recommend NOT making this recipe.

samgladwin's picture
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im unable to see on the recipe the amount of peas to add, or when to add them. this seems like a rushed advert for regge sauce which in its self is average at best. Levi roots you are a sell out. bbc food you are just as bad for posting this on your website. you might as well put a recipie on here for pasta mixed with ketchup and butter.

elizabethaedwards@btinternet.com's picture
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I agree with most of the other comments, pouring ready made sauce over chicken is not a recipe. Please, GF, amend or remove.

lwilliams82's picture
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This is such a bad recipe. I don't understand the instructions about the rice. It says bring water to boil but only use liquid from coconut milk and beans (so do i add water or not and if so how much?) Also when does the rice go in?
Just pouring sauce over chicken doesn't warrant a recipe either. Next they'll be one saying boil spaghetti and add dolmio sauce ;-)

blulou's picture

i cant believe gf sent me an email containing this. Its nearly as bad as the cheese on a cracker recipe. Yes, there really is a recipe for cheese on a cracker on here.

peanhill's picture
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I would not cook this at all as the recipe is laid out, too many contradictions for me.
But my issue here is the recipe is for those unfamiliar with cooking yet it does not address any issue they may have. It is a poor recipe. It would have been much better if the person who created the recipe for levi's sauce had written it, or if at least he had gone back to his roots(sorry)!
For me the jerk is the guitar playing entrepreneur.
sorry Levi I liked you better when you were poor!

traciekan's picture

you dont exactly need a phd to work out when and where to put the rice now do you? and it under simple recipes. jeez louise.

bowdenei's picture

I have not tried this recipe, but after the comments I just want to say in aug 2012 GF there is a recipe for Jerk chicken with rice and peas and NOT out of a bottle. I have mine from that recipe cooking away now with my unwashed rice and peas steaming. Same recipe as above for the rice and peas. I will update you on how it turns out.

john1450's picture
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I use skinless breasts for this as it reduces the fat as for advertising it gives you a choice i have a lot of Jamaican friends who all use walkers wood and I find its better cooked on a barb coating as you cook don't drain the peas and rice cook till dry and serve

jemzdayam's picture
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everything about this recipe is amazing! the rice and peas complements the chicken perfectly

martin7's picture
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Yes good, rice and peas fantastic and will go with other dishes.

lawrence82's picture
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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...

yumyum97's picture
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good recipe and i had a lot of fun making it !!! p.s. loved the sauce!

yumyum97's picture
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i think this is a good recipe. although, i am unsure when to add the rice. :) many thanks.

ribeyeguy's picture
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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.

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

tommie2's picture

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.

dawn_powell's picture

Mags,

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

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