Jerk chicken with rice & peas

Jerk chicken with rice & peas

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(54 ratings)

Prep: 25 mins Cook: 45 mins Plus overnight marinating

Easy

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: per serving

  • kcal757
  • fat43g
  • saturates18g
  • carbs48g
  • sugars14g
  • fibre6g
  • protein38g
  • salt2.6g
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Ingredients

  • 12 chicken thighs, bone in
  • 1 lime, halved
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • hot sauce, to serve (optional)

For the jerk marinade

  • 1 big bunch spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • thumb-sized piece ginger, roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves
  • ½ a small onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 scotch bonnet chillies, deseeded if you want less heat
  • ½ tsp dried thyme, or 1 tbsp thyme leaves

    Thyme

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

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • 2 large thyme sprigs

    Thyme

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

  • 2 garlic cloves, finely chopped
  • 1 tsp ground allspice
  • 2 x 410g cans kidney beans, drained

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.

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Comments, questions and tips

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justineburton
7th Feb, 2015
5.05
Thought it would be hard as ingredients list is quite long but it was incredibly quick and easy! Remember to plan ahead though I didn't realise you needed the chicken to marinade over night but an afternoon seemed ok nonetheless! Great for a Friday night in, will make again!
tagatone
19th Dec, 2014
I've made this jerk chicken rice and peas several times now and it's fantastic. I use chicken legs, 3 chillies with seeds. I used 3 scotch bonnets once, fine for me my husband couldn't eat and my ate all his with tears streaming down his face!!
Andrea 853
4th Nov, 2014
5.05
I have made the chicken many times now with both thigh and breast meat and it is terrific! I use three scotch bonnet chillies with the seeds left in, and it has just the right amount of heat. I serve it with a green salad and have taken it to work for lunch too. I usually make a big batch then divide it into portions and into freezer bags the next day. I haven't tried the rice & beans yet, not a fan of kidney beans, might try it with a smaller bean like aduki or black eyed beans that have softer skins.
KingOfTheLilies
22nd Jan, 2015
I have used both aduki and kidney beans in this recipe, and I'd say the aduki are a great substitute. Black beans are what you would normally find in rice & peas in Jamaica, and I can confirm they are really good too.
Tinny29
17th Oct, 2014
5.05
Gorgeous tasting chicken. So nice making the paste from scratch. I served with plain rice and a jerk vegetable curry.
mumplus1
17th Oct, 2014
Delicious..yummmm Followed recipe apart from i used one scotch bonnett...and it was very spicy...3 imo would have been way too hot.... But yummy....ill defo do again
Mr Spicy
20th Aug, 2014
5.05
After tasting the amazing jerk chicken at the Sheffield farmers' market I was determined to give this a go to see if it compared to what the Jamaican ladies cook up. It's much drier than the jerk stew from the market but no less flavoursome. I stuck to the recipe for my first attempt and de-seeded the scotch bonnets; my girlfriend doesn't do spicy so just the smell was making her eyes itch but I'll refrain from de-seeding the chillies next time for some real kick.
WelshMattSmith
20th Jul, 2014
Just made this, was very tasty. Next time I would make more marinade for people who prefer a sauce with their meat.
daridaxmum
6th Jul, 2014
My late mother in law was Jamacian and she taught me to cook West Indian food and she always used Black Eyed Peas in her rice and peas. You can either use dried Black Eye peas just soak them over night with a Spring Onion (Scallion) and they will swell up, then take half a block of Coconut Cream and let it gently melt in the water with the peas before adding the Basmati rice. Or you can buy tins of Black Eyed Peas in the supermarket, just drain the peas and add to the rice with half a tin of Coconut Milk and mix well making sure the peas are well distributed in the rice, add enough water to cook the rice, simmer gently until the water is absorbed and the rice cooked and fluffy. The Black Eyed Peas should be soft and add a nice soft texture to the rice.
Lisa Stacey's picture
Lisa Stacey
28th Jun, 2014
5.05
Great recipe, even the rice, worth the effort

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