Jerk Chicken & Rice
Burnished, jerk-glossed thighs sitting on a bed of coconut-soaked rice flecked with red and green peppers and kidney beans, spring onions scattered over the top and a wedge of lime ready to squeeze.
Ingredients
Serves 8- 8bone-in chicken thighs, skin on
- salt and black pepper
- 2 tbspvegetable oil
- 3 tbspjerk paste or seasoning
- 3garlic cloves, minced
- 1 x 400gtin kidney beans, drained and rinsed
- 300 mlchicken stock
- 300 glong-grain rice, rinsed
- 1red pepper, deseeded and diced
- 1green pepper, deseeded and diced
- 1large onion, diced
- 1 tspdried thyme
- 1 x 400mltin coconut milk
- 8portions sliced spring onions and lime wedges (optional)
- 8portions festival (fried dumplings) (optional)
- 400 gcoleslaw made with cabbage, carrot and a lightly dressed mayonnaise (optional)
- 8 tbspscotch bonnet pickle (optional)
Method
- Coat the chicken thighs all over with the jerk paste and season generously with salt and pepper. If time allows, marinate for 30 minutes; or overnight in the fridge for deeper flavour.
- Heat the oil in a large, wide, lidded casserole over medium-high heat. Lay the chicken in skin-side down and cook for 8 minutes, undisturbed, until the skin is deeply golden and crisp. Flip and cook for 3 minutes more, then lift out onto a plate.
- Tip the onion and both peppers into the same pan and cook over medium heat for 5 minutes, until softened and just beginning to colour at the edges. Stir in the garlic and thyme and cook for 1 minute, until fragrant.
- Pour in the coconut milk and chicken stock and bring to a boil, scraping up any sticky bits from the base of the pan. Stir in the rinsed rice and kidney beans.
- Nestle the chicken thighs back in, skin-side up so the tops sit proud of the liquid. Reduce the heat to low, cover tightly, and cook for 20 minutes. Do not move on until the centre reaches 75°C for 30 seconds.
- Take the pan off the heat and leave it covered for a further 5 minutes to finish steaming. Fluff the rice around the chicken with a fork and check the seasoning.
- Scatter with sliced spring onions and bring to the table with lime wedges, festival, creamy coleslaw and a jar of scotch bonnet pickle alongside.
Per serving
- kcal
- 484
- protein
- 30.7g
- fibre
- 5g
- carbs
- 47.9g
- fat
- 18.9g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.