Jerk Chicken with Rice and Peas

3.25 (30)
⏱ 60 mins 🍽 Serves 4 🌶 caribbean ✅ Easy 🏷 Main course

This Caribbean classic delivers a flavourful and hearty meal perfect for a weeknight. Chicken pieces are browned and roasted in a jerk barbecue sauce until sticky, while a separate pot simmers basmati rice with coconut milk, kidney beans, and aromatic seasonings to create the traditional rice and peas accompaniment. The entire dish comes together in about 60 minutes for a deeply satisfying dinner.

Jerk Chicken with Rice and Peas

Ingredients

  • 2 tbsp sunflower oil
  • 1kg chicken thighs and drumsticks
  • 1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
  • 1 bunch spring onions sliced
  • 200g basmati rice
  • 2 x cans kidney beans
  • 400g can coconut milk
  • 1 bunch spring onions chopped
  • 1 thyme sprig
  • 1 garlic clove chopped
  • 1 tsp allspice

Method

  1. Set your oven to 220C/200C fan/gas 7. Warm the oil in a roasting tin, then add the chicken pieces carefully. Lightly brown them on all sides, which should take roughly 6-8 mins. Pour the jerk sauce over the chicken, add the sliced spring onions, and toss to coat everything evenly.
  2. Place the chicken in the oven to roast for 30 mins, turning the pieces now and then so they become nicely sticky.
  3. As the chicken cooks, prepare the rice and peas. Rinse the basmati rice in a sieve under running water until it runs clear. In a saucepan, bring to a boil the liquid from the kidney bean cans, the coconut milk, chopped spring onions, thyme sprig, chopped garlic, allspice, and some salt. Let this simmer for 10 mins. Add the kidney beans themselves and simmer for a further 5 mins until the rice is tender. Drain any excess liquid and serve immediately alongside the chicken.

Nutrition (per serving)

Calories937 kcal
Fat48 g
Saturates23 g
Carbs86 g
Sugars26 g
Fibre10 g
Protein46 g
Sodium1036 mg
Salt2 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinecaribbean