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Jerk Chicken And Rice And Peas Recipe

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Jamaican Jerk Chicken with Rice and Peas Jamaican jerk chicken, Jamaican recipes, Chicken
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Description

Jerk Chicken and Rice and Peas is a traditional Jamaican dish that has become popular worldwide. It consists of spicy grilled chicken served with rice and peas cooked in coconut milk and spices. The dish is full of flavor and has a unique taste that comes from the combination of different herbs and spices used in the marinade.

Prep Time

Preparation time for this dish is approximately 20 minutes, plus an additional 2 hours for marinating the chicken.

Cook Time

Cooking time for this dish is approximately 45 minutes.

Ingredients

For the Jerk Chicken:
  • 4 chicken legs or thighs
  • 1 tablespoon of olive oil
  • 2 tablespoons of Jerk Seasoning
  • 2 garlic cloves, minced
  • 1 tablespoon of brown sugar
  • 1 lime, juiced
  • Salt and pepper to taste
For the Rice and Peas:
  • 1 cup of long-grain rice
  • 1 can of red kidney beans, drained and rinsed
  • 1 can of coconut milk
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste

Equipment

  • Grill or grill pan
  • Large mixing bowl
  • Large saucepan with lid
  • Measuring cups and spoons
  • Cutting board and knife

Method

1. In a large mixing bowl, combine the olive oil, Jerk seasoning, garlic, brown sugar, lime juice, salt, and pepper. Mix well. 2. Add the chicken to the bowl and coat it with the marinade. Cover the bowl and refrigerate for at least 2 hours or overnight. 3. Preheat the grill or grill pan to medium-high heat. Remove the chicken from the marinade and discard the remaining marinade. 4. Grill the chicken for 6-8 minutes on each side or until the internal temperature reaches 165°F. 5. While the chicken is grilling, prepare the rice and peas. In a large saucepan, sauté the onion and garlic over medium heat until the onion is translucent. 6. Add the rice, coconut milk, kidney beans, thyme, salt, and pepper to the saucepan. Stir well. 7. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid. Simmer for 18-20 minutes or until the rice is cooked and the liquid has been absorbed. 8. Serve the Jerk chicken hot with the rice and peas on the side.

Notes

It is important to marinate the chicken for at least 2 hours to allow the flavors to penetrate the meat. You can also marinate the chicken overnight for maximum flavor. It is recommended to use long-grain rice for this dish, as it holds up well to the coconut milk and spices. If you don't have access to a grill, you can also bake the chicken in the oven at 400°F for 25-30 minutes.

Nutrition Info

This recipe serves 4 people. Each serving contains approximately:
  • Calories: 604
  • Total Fat: 34g
  • Saturated Fat: 20g
  • Cholesterol: 118mg
  • Sodium: 515mg
  • Total Carbohydrates: 42g
  • Dietary Fiber: 7g
  • Protein: 34g

Recipe Tips

For a milder flavor, you can adjust the amount of Jerk seasoning used in the marinade. If you prefer a smoother texture, you can blend the rice and peas mixture in a blender or food processor before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice separately in the microwave or on the stove.

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