Easy jerk chicken with rice & peas
By katie123

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.
Like these recipes? Then you'll love
-
Kinder Bueno Cake 4.2/5 (469 Votes)
-
Foie gras and leeks cooked "à la... 4/5 (196 Votes)
-
Chaing-Mai Sticky Rice with Mango 3.5/5 (148 Votes)
-
King langoustines with early... 3.5/5 (168 Votes)
-
Eleanor's Vegetable Egg Fried Rice 3.4/5 (147 Votes)
-
Cevapi Bosnian kebab 3.4/5 (151 Votes)
-
Mayan Hot Chocolate 3.3/5 (142 Votes)
-
Simple Cottage Pie 3.3/5 (141 Votes)
Leave a comment about this recipe