One-Pot Jerk Chicken with Rice & Peas
Delicious Jamaican inspired chicken and rice cooked in one pot.
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Servings: 4
Ingredients
- 1 kg chicken thighs
- 4 tbsp jerk chicken seasoning
- 1 tbsp olive oil
- 1 onion diced
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1 tsp chilli paste
- 400 g tin of kidney beans
- 400 ml coconut milk
- 250 g dried long grain rice
- 200 ml chicken stock
To serve: (optional)
- Jerk bbq sauce
- Coriander leaves
- Spring onion
- Lime
Instructions
- For best results, remove the bone from the chicken thighs. Add the chicken into a bowl, add half of the jerk seasoning and the oil and then mix well so that the chicken is coated.
- Heat some oil in a large pot over a medium to high heat. Cook the chicken skin side down until it’s crispy. Flip over and cook for about 7-8 minutes, until it’s browned on both sides.
- Remove the chicken from the pan, and set aside.
- In the same pan, add the onion and cook until it softens.
- Add in the garlic, ginger, and chilli paste, along with the remaining jerk seasoning, and cook for 1 more minute.
- Tip in the rice and stir well. Cook for a couple of minutes.
- Now add the kidney beans (don’t drain them), coconut milk, and chicken stock. Stir well.
- Nestle the chicken on top, reduce the heat to a low heat, pop a lid on top and cook for 10-15 minutes, until the rice is cooked through, and the liquid has been absorbed.
- Spoon over some jerk bbq sauce, sprinkle over some sliced spring onions, coriander leaves and then enjoy. Serve with some fresh lime wedges.