A plate of Jamaican chicken with rice & peas

Jamaican chicken with rice & peas

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(14 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4

When hunger strikes this healthy chicken with rice and peas dish will not only fill you up but provide plenty of nutrients, too, containing three of your five-a-day

Nutrition and extra info

  • Chicken only
  • Healthy


  • kcal571
  • fat18g
  • saturates4g
  • carbs48g
  • sugars11g
  • fibre10g
  • protein49g
  • salt0.5g
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  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 red onions, halved and sliced
  • 4 chicken legs (about 1 kg in total), skin removed
  • 1 tbsp fresh thyme leaves
  • 1 tbsp Madras curry powder
  • 1 tsp ground allspice
  • 4 large tomatoes, chopped
  • 1 red chilli, deseeded and sliced
  • 2 garlic cloves, chopped
  • 2 tsp vegetable bouillon

For the rice & peas

  • 125g brown basmati
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp fresh thyme leaves, plus extra to serve
  • 1 tsp vegetable bouillon
  • 400g can black-eyed beans


  1. Heat the oil in a very large non-stick frying pan and cook the onions for 5 mins or until soft. Meanwhile, coat the chicken thoroughly with the thyme, curry powder and allspice. Add to the pan and briefly brown the chicken, then tip in the tomatoes, chilli, garlic and bouillon. Pour over 450ml water, cover and simmer for 30 mins or until the chicken is tender.

  2. Meanwhile, tip the rice into a medium-sized pan with the onion, garlic, thyme and bouillon. Pour in 600ml water, cover and cook for 25 mins or until the liquid has been absorbed and the rice is tender. Check toward the end of the cooking time to ensure it isn’t starting to catch on the pan. Stir in the beans and heat through. If you're following our Healthy Diet Plan, serve half the rice with half the chicken (saving the leftovers for a second meal later in the week). Otherwise you can serve four portions, scattered with a few extra thyme leaves, if you like.

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Comments, questions and tips

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5th Jan, 2019
True Jamaican rice and peas is made with either red kidney beans or pigeon peas, then coconut milk, thyme, and green onions. Also I don't know where in Jamaica that chicken is made but it isn't authentic
26th Jul, 2017
I made a couple of changes based on the availability of ingredients locally (I used jerk seasoning rather than allspice, black beans instead of black-eye, and Sharwoods mild curry powder rather than Madras). As others said the sauce was watery, I only added about 300ml of water, and I left the lid off. This still left me with a thin sauce, but reasonable amounts of it - and it was delicious. I will certainly make this again.
lostkat's picture
13th Jul, 2017
Very tasty, healthy recipe and incredibly filling too. An added bonus was that my partner who isn't a fan of fresh tomatoes or onions ate the lot. The only comment I'd had is that the water to rice ratio is too great, so I had to drain some off. In future I'll use twice the volume of water to the rice, as I normally do. The sauce is also quite watery, but you can leave the lid off and reduce it down if you want it thicker. I didn't bother and it's still very tasty and soaks into the rice to make a scrumptious meal. I'll definitely be making this again.
3rd Jul, 2017
Tasty albeit a bit watery and needs a bit more heat I think
Peter Mantle's picture
Peter Mantle
30th Mar, 2019
I doubled up on the red chilli having read your comment. Oo la la! As Goldilocks said 'Just right.'
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