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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Happy feet
10th May, 2014
5.05
Loved the chicken. Having read the reviews I decided to swap the rice for potato wedges and a slaw. I used two scotch bonnets, without seeds, but next time I make this I would use 3 chillies. Would highly recommend this dish.
barryfloyd's picture
barryfloyd
2nd Apr, 2014
5.05
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
23rd Feb, 2014
5.05
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
23rd Dec, 2013
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
22nd Dec, 2013
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
12th Aug, 2013
5.05
Made this for a house party really easy to make and was a winner would highly recommend this
mekalachandrase...
28th Jul, 2013
I tried this chicken recipe and it came out really well. It tasted awesome and juicy. I would do this again.
meek
24th Jun, 2013
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
1st Jun, 2013
5.05
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
25th May, 2013
5.05
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.

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