Jerk Chicken with Rice and Peas
Spicy Jamaican jerk-marinated chicken served with coconut milk rice and kidney beans, delivering bold flavors and a complete meal.
Pasos
- 1
To make the jerk marinade, blend all ingredients together with 1 teaspoon salt into a smooth paste.
- 2
Score the chicken thighs and rub the marinade into all the crevices. Cover and marinate overnight in the fridge.
- 3
If roasting in the oven, preheat to 180C/160C fan/gas 4 and roast the chicken with lime halves for about 45 minutes until tender and cooked through. For a more authentic jerk flavor, barbecue over slow indirect heat, adding wood chips and cooking about 30 minutes.
- 4
Meanwhile, prepare the rice and peas: rinse the rice, then simmer with the remaining ingredients (except kidney beans) in a large pot. Bring to a boil, then reduce to medium and cook for 10 minutes.
- 5
Add the kidney beans, cover, and remove from heat for 5 minutes to allow the liquid to be absorbed. Squeeze the roasted lime over the chicken before serving.
- 6
Serve the jerk chicken with the rice and peas and hot sauce if you like it spicy.
