Jerk Chicken with Rice and Peas

Cooking Time
40 Minutes
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