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Easy jerk chicken with rice & peas

Easy jerk chicken with rice & peas

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(22 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 4
A Caribbean classic, this recipe makes a delicious and satisfying weekday meal

Nutrition and extra info

Nutrition:

  • kcal937
  • fat48g
  • saturates23g
  • carbs86g
  • sugars26g
  • fibre10g
  • protein46g
  • salt2.59g
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Ingredients

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

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

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the rice and peas

  • 200g basmati rice
  • 2 x 410g cans kidney beans
  • 400g can coconut milk
  • 1 bunch spring onions, chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 thyme sprig

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 garlic clove, chopped
  • 1 tsp allspice

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.

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Comments, questions and tips

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Comments (35)

jean594's picture

The only thing I would say is it is called chicken jerk with rice and PEAS , and kidney beans are not peas by any stretch of the imagination . As ro how to cook rice well they have omitted to add that but obvious really!
I wanted an easy recipe as getting home from work don't want to have to make the sauce so perfectly happy using a jar , interesting method for the rice , waiting for it to cook now so comments later .

queeniebee's picture

Why drain the rice and beans? The sauce it has been cooked in is to tasty to drain away!?
Any body else done this, just had the rice and beans in the coconut sauce?

Elihanna's picture

Obviously the recipe has been wrongly written up - thanks Dianewalkermcalley for the correct version. I committed the cardinal sin of not reading through properly before beginning so did have a bit of a caffufle with the rice. However, I don't know all the negative comments are warranted. It does say 'easy' jerk chicken recipe - there is a more complicated one in which you make the sauce also on this site. And it doesn't only suggest Levi Roots - it suggests a Waitrose brand too. My boyfriend loves this and asks for it all the time :)

Francisa's picture

Will definitely make the chicken again but I'm going to pass on the rice and peas.

tagatone's picture

Cooked the chicken to the recipe mine wasn't dry lots of juice & flavour. I doubled quantity of rice, 2 cans of coconut milk plus water. Fantastic. I did'nt have scotch bonnets used 4 chillies with seeds when tried mix raw it blew my head off but cooked it was just spicy. Will definately use scotch bonnets next time.

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
1

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
1

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
1

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
2

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
3

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
5

everything about this recipe is amazing! the rice and peas complements the chicken perfectly

martin7's picture
4

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

lawrence82's picture
1

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
5

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

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Tips (1)

dianewalkermcalley's picture

The correct method for section 3 is:
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), 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.
I got this from my old Good food mag. Whoever typed this up on the site missed some of the method!

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