Easy jerk chicken with rice & peas

By katie123

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.1/5 (121 Votes)

0 Picture

Chicken and Mediterranean bake

chicken, mango and chilli salad

Ingredients

2 tbsp sunflower oil
1kg chicken thighs and drumsticks
1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
1 bunch spring onions, sliced
For the rice and peas
200g basmati rice
2 x 410g cans kidney beans
400g can coconut milk
1 bunch spring onions, chopped
1 thyme sprig
1 garlic clove, chopped
1 tsp allspice

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides – it will take about 6-8 mins. Pour over the jerk sauce, scatter over the sliced spring onions, then toss to coat each piece of chicken.

Step 2

Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.

Step 3

While the chicken is cooking, make the rice & peas. Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans, then simmer for 5 mins more until the rice is tender. Drain and serve straight away with the chicken.