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Jerk Chicken with Rice and Peas

Main Course / Dairy Free / Gluten Free / Lactose Free / Nut Free / Shellfish Free / Low Cholesterol / Low in Saturated Fats / Caribbean

Jerk Chicken with Rice and Peas

Serves: 5

Preparation time: 12hours

Cooking time: 1hours

Submitted by: Lead Cooks Working Group


5 Chicken thighs and drumsticks (1 portion = 1 of each)

150g Ready-made jerk seasoning (See Serving Suggestions if you want to make your own)

100g Coriander

2 tsps Soy sauce

Juice of a lime

3 Spring onions - Chopped

400g Green beans (fresh or frozen)

1 Tin of red kidney beans

250g Rice

400ml Tinned of coconut milk

1 Clove garlic - chopped

1 Small onion - chopped

¼ tsp Dried thyme

1 Whole scotch bonnet pepper. When handling and preparing, wear gloves

1 tbsp Olive oil


1. Preheat the oven to 200c/190c fan asst’d/400f/ Gas mark 6

2. Wash the chicken and pat dry

3. Mix the jerk seasoning (ready made or home made) with the soy sauce, spring onions, coriander and lime juice.

4. Cover the chicken with the seasoning and rub in, try and get the seasoning under the skin if you can – wear gloves as the peppers are hot!

5. Marinade for as long as you can – overnight if possible.

6. Roast in a hot oven for 45 minutes to 1 hour or until the juices run clear

7. Drain and retain the liquid from the kidney beans, and add to the coconut milk and water (enough to cook the rice in)

9. Place the liquid in a pot with the beans, onions, garlic, thyme and oil and bring to the boil

10. Add the rice, stir then reduce the heat

11. Place the whole scotch bonnet on top of the liquid, cover the pan and cook rice

12. Remove the scotch bonnet before serving

Serving suggestions

Jerk seasoning - if you want to make your own

6 tsps Allspice

1 and half tsps Dried thyme

2 tsps Hot paprika

2 tsps Nutmeg

2 tsps Cinnamon

6 tsps Garlic powder

6 tsps Onion powder

Dried chilli flakes

1 Scotch bonnet pepper

6 tsps Brown sugar

100 grms Coriander. Chopped

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