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| Photo: Easy jerk chicken with rice & peas recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Easy jerk chicken with rice & peas Recipe. Enjoy our collection of rice recipes and learn how to make Easy jerk chicken with rice & peas.
A Caribbean classic, this recipe makes a delicious and satisfying weekday meal
Easy
Serves 4
Prep 20 mins
Cook 40 mins
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
Method
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.
Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.
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.
Nutrition per serving:
937 kcalories, protein 46g, carbohydrate 86g, fat 48 g, saturated fat 23g, fibre 10g, sugar 26g, salt 2.59 g
Recipe from Good Food magazine, August 2009.
More Rice Recipes:
Chicken and Pineapple Fried Rice with Herbs
Coriander chicken balls with rice noodle salad
Barbecued fish with Thai dressing and coconut rice
Fish with fragrant lemon grass and chilli rice
Arroz con Coco (Cuban Coconut Rice Pudding)
Mexican Rice Pudding ("Arroz Con Leche")
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