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–+ servings
A plate of jerk chicken and beans.
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JERK CHICKEN WITH RICE AND PEAS

A Classic Caribbean dish, full of flavour, spice and a real crowd pleaser!
SERVES: 2 people
PREP:15 minutes
COOK:45 minutes
RESTING TIME:4 hours
TOTAL:5 hours
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INGREDIENTS

Spice Rub

  • 1 tablespoon Ground allspice
  • 1 tablespoon Ground ginger
  • 1 tablespoon Dried thyme
  • 1 teaspoon Sea salt
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon Sugar
  • ½ teaspoon Ground white pepper
  • ½ teaspoon Ground cinnamon

For the Chicken

  • 1 Shallot peeled and roughly chopped
  • 1 Garlic clove, crushed
  • 2 Chicken breasts skin on (this is very important to ensure your chicken is moist)
  • 1 Lime juice only
  • 1 tbsp Extra virgin olive oil

Peas and Rice

  • 50 g Salt pork cut into small cubes
  • 1 Scotch bonnet
  • 400 g Pigeon peas I used canned or use kidney beans
  • 125 g Basmati rice
  • 400 ml Coconut milk can
  • 2 Garlic chopped finely
  • 1 Onion finely chopped
  • 1 teaspoon Dried thyme
  • Seasoning

INSTRUCTIONS

Jerk Chicken

  • Mix together all the dry ingredients for the spice rub.
  • Place the chicken breasts in a Ziplock bag with a couple of tablespoons of the spice rub, plus the lime juice, olive oil, chopped garlic and shallot and mix well. Leave to chill for at least 4 hours in the fridge.
  • To cook, preheat a griddle until really, really hot and place the breasts (obviously removed from the bag), skin down on the griddle.
  • Cook for about 15 minutes or so, turning halfway. You may need to turn the heat down a touch if the jerk seasoning looks as if it is going just a touch too black.

Jamaican Peas and Rice

  • Drain the tinned peas and place in a large saucepan with the dried thyme, garlic, onion and salt pork if using.
  • Cover with water, about an inch or so above the ingredients.
  • Bring to the boil, cover and reduce heat to a gentle simmer for 5 minutes.
  • Stir in the coconut milk and the rice and add the Scotch bonnet.
  • Replace the lid and cook for another 20 minutes or until the rice and beans are both tender.
  • Taste for seasoning.

Nutrition

Calories: 762kcal | Carbohydrates: 66g | Protein: 36g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 1.674mg | Potassium: 1.226mg | Fiber: 10g | Sugar: 6g | Vitamin A: 592IU | Vitamin C: 22mg | Calcium: 179mg | Iron: 9mg
nutritional info disclaimer
Nutritional info disclaimer

FeastswithFreya.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

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