Jerk chicken with rice & peas

Jerk chicken with rice & peas

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(24 ratings)

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Cooking time

Prep: 25 mins Cook: 45 mins Plus overnight marinating

Skill level

Easy

Servings

Serves 6

The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy and served with coconut basmati

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
757
protein
38g
carbs
48g
fat
43g
saturates
18g
fibre
6g
sugar
14g
salt
2.6g

Ingredients

  • 12 chicken thighs, bone in
  • 1 lime, halved
  • hot sauce, to serve (optional)

For the jerk marinade

  • 1 big bunch spring onions, roughly chopped
  • thumb-sized piece ginger, roughly chopped
  • 3 garlic cloves
  • ½ a small onion
  • 3 scotch bonnet chillies, deseeded if you want less heat
  • ½ tsp dried thyme, or 1 tbsp thyme leaves
  • juice 1 lime
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil
  • 3 tbsp brown sugar
  • 1 tbsp ground allspice

For the rice & peas

  • 200g basmati rice
  • 400g can coconut milk
  • 1 bunch spring onions, sliced
  • 2 large thyme sprigs
  • 2 garlic cloves, finely chopped
  • 1 tsp ground allspice
  • 2 x 410g cans kidney beans, drained

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Method

  1. To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.
  2. Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
  3. Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
  4. If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.
  5. While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.
  6. Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

Recipe from Good Food magazine, August 2012

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Comments

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barryfloyd's picture
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This is brilliant. Just the right amount of heat and, despite the long list of ingredients, is really easy to shop for and prepare. You will need a food processor of some description, I think, but the result is gorgeous. Will definitely make this again.

sankm28's picture
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This recipe is so easily adaptable. I tend to use the most of the ingredients and then pop in a couple tbsps of ready-made jerk seasoning. Tastes fantastic everytime! Soy sauce is a great addition. I also make it in the slow cooker and whack in a few extra veg to bulk the recipe out some more. It's a regular!

Azja83's picture

It sounds delicious. Definitely will try this recipe. Just 200g of rice I would recommend to cook in 400g of liquid and it shouldn't be so wet.

nandavies's picture

Used this for the rice recipe because I had defrosted jerk chicken from the freezer.
The rice was delicious. Didn't have kidney beans so used mixed beans served on the side. Will definitely make again.

nichamster's picture
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Made this for a house party really easy to make and was a winner would highly recommend this

mekalachandrasekaran@gmail.com's picture

I tried this chicken recipe and it came out really well. It tasted awesome and juicy. I would do this again.

meek's picture

This was a lovely dish but 3 scotch bonnets were too hot.. Would highly recommend but if you have a tender pallet perhaps add the scotch bonnet to your own preference.

dkt1215's picture
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I made this, it was yummy, I only used 1 1/2 scotch bonnet but left everything the same it was really good, every one loved it!!

swigmore's picture
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Brilliant flavours! Great to make in advance for dinner party, then just throw in the oven before they arrive. I make twice as much marinade as I like it with alot of sauce, otherwise I would think it would be a bit dry.

ninicooks's picture

Super Good! One member of the family can't eat Kidney beans, so I substituted with Navy beans. Not very flavourful, but still O.K. I also didn't have any Thyme, so that might've added some flavour.

carrow's picture
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followed the recipe completly and the chicken was lovely was unsure about the scotch bonnet chillies but once cooked its not as spicy as you would expect. my problems started with the rice it just wouldnt absorb all the liquid but i always have problems with rice. i would make this again but with salad and wedges

azazello's picture

I marinated the chicken overnight and made the dish today - absolutely fantastic! It's clearly been properly tested and I thoroughly recommend it. Can't wait to make some on the BBQ! The chicken cold would make a terrific sarnie.

clairemc28's picture
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My fiance and I really enjoyed this dish. I didn't have any scotch bonnets so used two thai chillis, a green chilli and a red chilli, kept the seeds in all four chillis and I think it was just the right heat level for us.
I didn't fancy making the fattening coconut rice so served the chicken with savoury rice and salad. Yummy.

mantissa's picture
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Loved it. The only slight disappointment was the rice which was slightly wet. The flavours in the rice were fantastic though. I used 1 whole scotch bonnet pepper and one deseeded scotch bonnet and I love spice. That was just right for me.

ccusworth's picture
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Really yummy and the coconut rice really complements the chicken! Yum!

woowoo43's picture

Made this yesterday and it went down a treat. I used chicken breasts though, as I'm not a fan of thigh meat. I probably had too much meat though as there wasn't any sauce left at the end of the cooking. Also, I will omit the allspice from the rice next time, as it overpowered the coconut, which we couldn't taste at all. This is a great recipe though - I will definitely cook again.

swigmore's picture
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Gorgeous, once the marinade was done it was so simple!

dishymummy's picture
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I followed the recipe and stupidly used three scotch bonnet chillies along with the seeds. It more or less ruined the meal as our mouths were on fire! I thought the recipe was very authentic though and will definitely make again with less chillies! I wasn't overly impressed with how the rice turned out - it was a bit of a mush which I put down to the basmati rice - will try using long grain rice next time.

bashista1968's picture

I made this last night as per the recipe, except that I used 6 bird eye chillis rather than the scotch bonnets. I ate a spoonful of marinade before cooking and it was seriously hot. I used a free range chicken in quarters, served with new potato wedges and rocket salad instead of the rice and peas. Great recipe and will do again on the barbeque if it ever stops raining!

lawnor's picture
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Was damn tasty but way too hot for me. I want to make this again soon, but I'll remove the seeds from the chilies next time. Everyone loved it though, even if we couldn't feel our mothes for a few hours!
I froze a portion and it cooked from frozen fine in the microwave.

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