Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF
You can spice this up or down according to your personal taste but jerk is meant to be HOT! Great served with a cool mango salsa (try my mango & peach one previously listed!)
Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF
You can spice this up or down according to your personal taste but jerk is meant to be HOT! Great served with a cool mango salsa (try my mango & peach one previously listed!)
Cooking Instructions
- 1
In a large bowl, mix together all of the marinade ingredients apart from the chicken
- 2
Put the chicken in a dish, pour over enough marinade to cover it in and reserve the rest. Cover both and chill in the fridge overnight
- 3
To make the rice & peas, first rinse the rice well
- 4
Put into a large pan with everything apart from the kidney beans and bring back to the boil
- 5
Turn down to a simmer, put the lid on the pan and let the rice cook for 25 minutes or until just a little water remains in the pan
- 6
Meanwhile, preheat the grill/broiler on medium and cook the chicken, discarding the marinade for 4 minutes on each side then remove and cool. The chicken won't be cooked fully at this point
- 7
Remove the chicken and let it rest for 2 minutes. Cut each piece in half lengthwise
- 8
Turn the grill to low, brush the chicken all over with the reserved marinade and continue to cook for a further 10 minutes or until the chicken is done, basting frequently with the marinade
- 9
To finish the rice, remove the chilli, add the undrained kidney beans and simmer for a further 5 minutes
- 10
Take off the heat and let sit until the liquid is all absorbed
- 11
Serve the chicken over the rice & peas
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