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Jerk Chicken with Rice and Peas

Healthy Jerk Chicken with Rice and Peas

Healthy Jerk Chicken using Jerk Chicken paste from Eaten Alive with classic rice and peas

Course Main Course
Cuisine Caribbean
Keyword chicken, fermented, jerk, kidney beans, rice
Prep Time 15 minutes
Cook Time 45 minutes
Marinating 1 day
Servings 4
Calories 465 kcal
Author Fiona Maclean

Ingredients

  • 8 chicken pieces I tend to joint my own chicken, if not, use a mixture of chicken wings, legs and thighs on the bone
  • 1 Jar Eaten Alive jerk sauce
  • 1 can light coconut milk
  • 1/2 tsp lightly crushed allspice berries
  • 4 sprigs fresh thyme
  • 2 cloves garlic
  • 200 g long-grained white rice
  • 1 can kidney beans or 125g dried beans, soaked overnight, drained and then boiled and cooked according to the packet
  • 2-3 salad onions or scallion Optional. Trimmed and carefully sliced
  • 1 red chilli Optional. Deseeded and finely sliced

Instructions

Chicken

  1. 24 hours before you plan on eating the chicken, smother it with jerk sauce, cover and put in the fridge

    Jerk Chicken Marinade
  2. Turn the chicken once during the day and make sure the sauce is spread all over the pieces

  3. Pre-heat the oven to 175c - if you are using a griddle you may wish to preheat this too. Or light your charcoal grill. Lay your chicken pieces out on a baking tray or griddle if you are using one.

    Jerk Chicken Ready to Broil
  4. Put the chicken pieces in the oven and bake for at least 40 minutes till nicely charred, turning for the last 20 minutes. If you are using a grill, lightly brush the grates with oil, then place the chicken skin side down for 15 minutes over a medium high heat. Turn and cook for a further 20 minutes over a lower heat (or move the chicken to a cooler part of the grill).

    Jerk Chicken on Griddle

Rice and Pea

  1. Just before you've turned the chicken, put the rice in a medium pan with the water, allspice, coconut milk, 50 ml of water, the thyme and the garlic

  2. Season with salt and pepper and bring to the boil.

  3. Cover and reduce the heat to a gentle simmer. Cook for around 20 minutes till the rice is soft and the liquid has been absorbed. Add more water if necessary

  4. If you like, remove the thyme and any large bits of garlic and discard. I didn't bother as I think they add extra flavour

  5. Stir through the kidney beans, cover and let stand while you finish the chicken

  6. Serve garnished with scallion and fresh red chilli if you are using it, with the chicken and a small salad

    Jerk Chicken with Rice and Peas

Recipe Notes

I halved the ingredients to make the right quantity for two and my photos reflect that!