JamaicanMain course
Jerk chicken with rice & peas
This recipe brings together spicy jerk chicken and creamy rice and peas. The chicken thighs marinate overnight in a punchy blend of aromatics, chillies, and spices, which makes them incredibly tender. You can cook the chicken on a barbecue for a smoky finish or roast it in the oven until it's cooked through. While the chicken cooks, the basmati rice simmers with coconut milk, thyme, and garlic, then gets folded with kidney beans for a hearty side.
37 minServes 4
Method
5 steps · 37 min total
- 01
Make the Jerk Marinade
To start the jerk marinade, combine all the ingredients in a food processor with 1 teaspoon of salt. Blend everything into a thick purée. If it's struggling to blend, just pause, stir, and blend again; resist adding water, as you want a dense paste.
Taste the marinade for seasoning. It should be quite salty, but not unpleasantly so. If you want more heat, add extra chillies; if it tastes too salty or sour, balance it out with a bit more brown sugar until it hits the right notes.
