Jerk Chicken with Rice and Peas

Cooking Time
40

Portions
4

Ingredients

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•   tbsp Country Range Jamaican Jerk Seasoning
•   tbsp oil
• g skin-on chicken thighs
•   tbsp cloves garlic, peeled and chopped
• g oil
• g Country Range Easy Cook Basmati Rice
• g Country Range Red Kidney Beans, drained
• g Country Range Coconut Milk
• ml hot chicken stock
•   tsp Country Range Ground Allspice
• g scotch bonnet chilli fresh coriander

• 1

  Step 1

  Mix the Jamaican Jerk Seasoning and oil together to make a marinade.
• 2

  Step 2

  Coat the chicken thighs with the marinade. Cover and leave to stand for at least 30 minutes in the fridge.
• 3

  Step 3

  Place chicken thighs in a roasting tin and cook for 30-40 minutes in a pre-heated oven at 190°C/ 375°F/Gas Mark 5 until cooked through.
• 4

  Step 4

  To prepare the rice, heat the oil, fry the garlic taking care not to burn, stir in the rice and cook for 1 minute, stirring continuously.
• 5

  Step 5

  Add the remaining ingredients, cover and cook over a low heat for 15-20 minutes until the rice is cooked (add more liquid during cooking if required) and liquid has been absorbed. Remove the chilli.
• 6

  Step 6

  Serve garnished with coriander and a wedge of lime.

Ingredients

• 2 tbsp Country Range Jamaican Jerk Seasoning
• 4 tbsp oil
• 8 g skin-on chicken thighs
• 2 tbsp cloves garlic, peeled and chopped
• 1 g oil
• 200 g Country Range Easy Cook Basmati Rice
• 400 g Country Range Red Kidney Beans, drained
• 400 g Country Range Coconut Milk
• 400 ml hot chicken stock
• 1 tsp Country Range Ground Allspice
• 1 g scotch bonnet chilli fresh coriander