Jerk chickens with pea rice

Name: Jerk chickens with pea rice
Yield: 4peoples
Cuisine: British
Ingredients: 3 1/2 lb chickens or 3lb breast chickens; For Jerk sauce; 6 sliced scotch bonnet peppers (jalapenos can be used); 2 tbs thyme; 2 tbs ground allspice; 8 cloves garlic finely chopped; 3 medium onions finely chopped; 2 tbs sugar; 2 tbs salt; 2 tsp ground blackpepper; 2 tsp ground cinnamon; 2 tsp ground nutmeg; 2 tsp ground ginger; 1/2 cup olive oil; 1/2 cup soy sauce; juice of 1 lime; 1 cup orange juice; 1 cup white vinegar; For the rice & peas; 200 g basmati rice; 400 g coconut milk; 1 bunch spring onion; 2 thyme springs; 2 garlic cloves finely chopped; 1 tsp allspice; 2 ×410g canned kidney beans drained

Jay @cook_JSLondon

Try this recipe.This jerk chickens are wonderfully spicy, smoky, and fragrant—everything you want jerk chicken to be. #mycookbook

Jay @cook_JSLondon

Try this recipe.This jerk chickens are wonderfully spicy, smoky, and fragrant—everything you want jerk chicken to be. #mycookbook

Saved

Ingredients

4peoples

3 1/2 lbchickens or 3lb breast chickens
For Jerk sauce
6sliced scotch bonnet peppers (jalapenos can be used)
2 tbsthyme
2 tbsground allspice
8 clovesgarlic finely chopped
3medium onions finely chopped
2 tbssugar
2 tbssalt
2 tspground blackpepper
2 tspground cinnamon
2 tspground nutmeg
2 tspground ginger
1/2 cupolive oil
1/2 cupsoy sauce
juice of 1 lime
1 cuporange juice
1 cupwhite vinegar
For the rice & peas
200 gbasmati rice
400 gcoconut milk
1 bunchspring onion
2thyme springs
2garlic cloves finely chopped
1 tspallspice
2×410g canned kidney beans drained

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Steps

1

Roughly chop the onions, garlics and peppers.
2

Blend all ingredients (excluding chickens) in the blender to make the jark sauce.
3

Rub the sauce in to the meat, saving some for basting and dipping later.
Leave the chicken in the fridge to marinade overnight.
4

Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.or Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque.
5

While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
6

Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.