Jerk chicken with rice & peas

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• Aly D

  2012-09-01 21:44:53.135354

  Aly D rated and commented on this recipe

  

  I made this recipe using chicken breasts as I didn't have the thighs and it still worked really well. I only had one scotch bonnet chili but it was spicy enough just with that and I really love spicy food! It was delicious, and I didn't need to adjust the flavour balance of the paste. My husband and 14 year old son really loved it. Make sure you rinse the kidney beans really well, or they colour the rice pink!!

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• Worr

  2012-09-04 12:30:41.91468

  Worr rated and commented on this recipe

  

  Used chicken breasts as I had them in, just adjusted the cooking time a little. Used normal strength chillies as usually can't eat scotch bonnet ones but next time I definitely will - it was tasty but did need a bit of extra chilli kick.

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• Anna

  2012-09-06 07:53:57.947018

  Anna rated and commented on this recipe

  

  Superb! Really lovely with a spicy kick that everyone in my house enjoyed! I think the amounts stated in the marinade are perfect. I used whole legs (thighs and drumsticks separated) which worked just the same (I think the skin and cooking on the bone add fantastic flavour) and I used 400g of dried kidney beans (soaked overnight and cooked in advance- more hassle but it's what I had).

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• GregB54

  2012-09-07 08:39:32.05151

  GregB54 commented on this recipe

  The peas should be cooked first and then the rice added afterwards to the same water, giving the rice the flavour from the peas. it should be a little pink Aly D. Heat can be adjusted by removing some of the seeds from the peppers... Also allspice refers to Pimento berries... You can usually find these in ethnic sections of the supermarket...

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• Penny

  2012-09-16 13:22:56.060864

  Penny rated and commented on this recipe

  

  Pretty good, I had to leave out the chillies as sharing with a toddler but slathered my portion in Tabasco and that worked ok! Next time I'll barbecue rather than bake as it would benefit from the crispy, charred flavour.

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• Carl Marsh

  2012-09-16 17:47:40.935657

  Carl Marsh commented on this recipe

  This recipe was the hit of the summer! All the family loved it, as did more than one set of guests. Glad to add it to my binder as I know we'll be making this pretty regularly from now on.

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• debs

  2012-11-05 21:44:33.492729

  debs rated and commented on this recipe

  

  I was fed up with take always so for a little while ago we decided no moe takeaways on a Saturday and hubby and I have something different which we cook (well I do lol) we have made some lovely tai, Chinese, Indian so we thought we'd try Caribbean. Not an expert on that style f food but remember having jerk chicken in a Caribbean restaurant once so decided to make this.... It was fantastic, better than the restaurant. Rice and beans was lovely as well. Was worried it would be dry as hubby likes lots of sauce, but not the case wouldn't change a thing. Will make again very soon.

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• mandy

  2012-11-12 20:51:54.077349

  mandy commented on this recipe

  hi ,made this dish and loved it. don't like coconut so never used it i added spring onions and normal peas instead of kidney beans to the rice it was yum will deffinatly do this dish again

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• bean_mother

  2012-11-13 13:31:29.482911

  bean_mother rated and commented on this recipe

  

  This has become a firm favourite in our house. Haven't braved Scotch Bonnets yet, but am going to next time. Just been using standard red chillies and seeds. LOVE the chicken and LOVE the rice.

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• Smeddy

  2012-11-15 06:59:08.169273

  Smeddy rated and commented on this recipe

  

  The recipe is great! However, shouldn't the title be 'Jerk chicken with rice & beans'?

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• cakeanyone?

  2012-11-27 10:54:45.55084

  cakeanyone? rated and commented on this recipe

  

  This marinade is drinkably good!! Will try with chicken breast next time.

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• Julia555

  2013-01-04 19:08:50.966448

  Julia555 rated and commented on this recipe

  

  really enjoyed this. Changed the prep slightly. Didn't blend the marinade just mixed in chopped ingredients with the meat. Then once cooked I blending all the juices and baked spring onions, etc. from around the meat into a lovely sauce, then put the chicken on a hot griddle pan and flash fried. Also next time will just use water and no coconut milk. Result = amazing.

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• Lawnor

  2013-01-06 18:47:23.559326

  Lawnor commented on this recipe

  Damn tasty but too hot for me if I leave the seeds in. I'll have to try again without the seeds. The chicken microwaves and freezes ok too. It might be a little spicier after too. I microwaved for 4 minutes. It was cooked through but perhaps not quite as hot as I would have liked. It did melt the container I had frozen it in so I recommend transferring it to a plate before microwaving. Dunno how long it would want in an oven from frozen but I might try that with my remaining portion.

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• drydoni

  2013-01-25 20:49:15.422534

  drydoni rated and commented on this recipe

  

  Made the chicken the day before to allow it to marinade overnight. A gret dish to prepare in advance in you are having friends round. With regards to the beans, I only had chilli kidney beans but they drained the same and added extra kick! Also used a mixture of spring onions and leeks for the marinade and the rice because I didnt have enough spring onions. A beautiful cheap dish to make as ost of the ingredients are store cupboard staples, cant wait to have the rest for lunch tomorrow yum yum!!!!

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• ebsnare

  2013-01-27 21:03:04.277166

  ebsnare rated and commented on this recipe

  

  I only made the chicken from the recipe but I thought it was delicious. After I made the marinade, I foolishly tried a bit of it - and it is CRAZY spicy! But once it's on the chicken and baked, it's really tasty and much milder. My one tip is in order to get the skin nice and crispy, scrape off any marinade where it's really thick before you bake it, and turn the temperature up for the last 10 minutes. This makes it a lot nicer! It also goes well with a yoghurt and mint/lime dressing if you have it with salad.

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• gjayanikasa

  2013-01-29 20:23:26.936298

  gjayanikasa rated and commented on this recipe

  

  This recipe is absolutely outstanding! I must admit, when I first read the ingredients for the rice and peas I wasn't sure they'd all go together, but the both the chicken and rice and peas were truly fantastic. Do try it. I'm now planning on making John Torode's Jamaican Goat Curry.

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• gjayanikasa

  2013-01-29 20:28:38.815276

  gjayanikasa commented on this recipe

  P.S. Husband and I only used half the number of chicken thighs (i.e. 6), but we kept all the other amounts for the jerk marinade as if we were doing 12 thighs. The flavour was amazing, and we got a bit of extra sauce/gravy at the end to pour over the chicken and rice.

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• Lawnor

  2013-02-03 15:28:35.078984

  Lawnor rated and commented on this recipe

  

  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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• Rock Kitchen

  2013-02-10 09:34:19.311179

  Rock Kitchen commented on this recipe

  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!

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• AllieB

  2013-03-13 16:23:27.630224

  AllieB rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 25 mins

Cook 45 mins

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

PER SERVING

757 kcalories, protein 38g, carbohydrate 48g, fat 43 g, saturated fat 18g, fibre 6g, sugar 14g, salt 2.6 g

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