Name: Easy jerk chicken with rice & peas
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Caribbean
Ingredients: 2 tbsp sunflower oil; 1kg chicken thighs and drumsticks; 1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose); 1 bunch spring onions sliced; 200g basmati rice; 2 x cans kidney beans; 400g can coconut milk; 1 bunch spring onions chopped; 1 thyme sprig; 1 garlic clove chopped; 1 tsp allspice

Home
Recipes
Easy jerk chicken with rice & peas

Easy jerk chicken with rice & peas

Levi Roots

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 3.3 out of 5.30 ratingsRate

loading...

A Caribbean classic, this recipe makes a delicious and satisfying weekday meal

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Exotic avocado salad

A star rating of 4.2 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower oil
1kg chicken thighs

and drumsticks
1 bottle jerk barbecue sauce

(Levi Roots or Walkerswood from Waitrose)
1 bunch spring onions

sliced

For the rice and peas

200g basmati rice
2 x cans kidney beans
400g can coconut milk
1 bunch spring onions

chopped
1 thyme

sprig
1 garlic clove

chopped
1 tsp allspice

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal937
fat48g
saturates23g
carbs86g
sugars26g
fibre10g
protein46g
salt2.59g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides – it will take about 6-8 mins. Pour over the jerk sauce, scatter over the sliced spring onions, then toss to coat each piece of chicken.
step 2

Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.
step 3

While the chicken is cooking, make the rice & peas. Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans, then simmer for 5 mins more until the rice is tender. Drain and serve straight away with the chicken.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.3 out of 5.30 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now