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Jamaican Jerk Chicken with Rice and Peas Recipe

Jamaican Jerk Chicken with Rice and Peas Recipe
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★★★★★

5.1 from 24 reviews

This flavorful Jamaican Jerk Chicken with Rice and Peas recipe is a delightful combination of spicy, savory, and sweet flavors that will transport your taste buds to the Caribbean. Tender chicken marinated in a blend of aromatic herbs and spices, served alongside creamy coconut rice and hearty kidney beans – it’s a perfect meal for a special dinner or gathering.

Ingredients

Scale

Jerk Chicken:

  • 1 medium shallot
  • 3 spring onions
  • 1 scotch bonnet pepper, chopped (or jalapenos)
  • 4 garlic cloves, crushed
  • 1 tbsp freshly grated ginger root
  • 1 tbsp fresh thyme or 1 tsp dried thyme
  • 2 tbsp maple syrup (or honey)
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/4 cup soy sauce
  • Pinch of black pepper
  • Juice of 1 whole orange
  • Juice of 1 whole lime

Chicken:

  • 10 chicken portions (approx 1.5kg/53oz)

Rice and Peas:

  • 1 cup uncooked long grain rice, rinsed
  • 1 cup kidney beans, canned (drained)
  • 1 clove garlic, crushed
  • 1 cup light coconut milk
  • 1 cup chicken stock
  • Salt and black pepper
  • Pinch of dried thyme

For Serving:

  • Fresh Coriander
  • Fresh Lime Wedges

Instructions

  1. Add the onions, garlic, and peppers to a blender or food processor, along with all other ingredients for the jerk chicken (apart from the chicken). Blend to make the marinade.
  2. Add the chicken pieces to a ziplock bag, pour in the marinade, seal the bag, and ensure the marinade coats all pieces of chicken.
  3. Leave the chicken in the fridge to marinade overnight.
  4. Preheat the oven to 200°C or 400°F.
  5. Line a large baking tray with parchment paper, empty the bag with the chicken onto the tray, ensuring the chicken pieces are well spaced.
  6. Bake for approximately 45 minutes, until chicken is cooked through.
  7. Baste regularly with the marinade juices as the chicken cooks to deepen the color and create a coating.
  8. Serve sprinkled with fresh coriander and fresh lime wedges.
  9. For the Rice and Peas:
  10. Add the kidney beans, stock, coconut milk, garlic, thyme, and rice to a saucepan.
  11. Bring to a boil, reduce heat, then cover and simmer until almost all liquid is absorbed.
  12. Turn off heat, but leave the lid on over rice for about 10 minutes to allow steam to continue cooking the rice.
  13. Taste rice and season well with salt and black pepper as needed.
  14. Serve the Jamaican Jerk Chicken with the Rice and Peas and a mixed salad of lettuce, cucumber, and tomatoes.
  15. Enjoy!

Nutrition

Keywords: Jamaican Jerk Chicken, Rice and Peas, Caribbean cuisine, spicy chicken recipe, coconut rice, kidney beans

Find it online: https://reemcook.com/jamaican-jerk-chicken-with-rice-and-peas-recipe/