One Pan Jerk Chicken Rice & Peas

Ingredients

For the Main Dish:

• 1 large onion, finely chopped

• 5 garlic cloves, minced

• 1 red chilli, sliced (optional)

• 1 tbsp minced ginger

• 400 g can red kidney beans, drained and rinsed

• 400 ml full-fat coconut milk

• 150 g dried long grain rice

• 200 ml chicken stock

• 2 tbsp jerk seasoning

• Salt & pepper to taste

For the Chicken Marinade:

• 1 kg chicken thighs (bone-in or boneless)

• 2 tbsp jerk chicken seasoning (Dunn’s River recommended)

To Garnish:

• 1 tbsp Reggae Reggae sauce

• Fresh coriander, chopped

• 2 spring onions, sliced

• 1 lime, cut into wedges

Instructions

• Marinate the chicken.
  Add chicken thighs and jerk seasoning to a bowl. Season well and mix to coat evenly.

• Sear the chicken.
  Heat a large deep pan on medium heat. Place chicken skin-side down and cook 3–5 minutes until crisp. Flip and cook another 15 minutes until browned. Remove chicken, reserving 1–2 tbsp pan juices.

• Sauté the aromatics.
  Add onion, garlic, ginger, red chilli, and 1 tbsp jerk seasoning to the same pan. Cook 5–7 minutes until softened.

• Add rice and peas.
  Stir in red kidney beans and rice, then pour in coconut milk, chicken stock, and another 1 tbsp jerk seasoning. Season with salt and pepper and mix well.

• Simmer.
  Nestle the chicken and pan juices back into the mixture. Reduce heat to low, cover, and cook 10–15 minutes until rice is tender and liquid absorbed.

• Finish & serve.
  Garnish with spring onion, fresh coriander, a drizzle of Reggae Reggae sauce, and lime wedges. Enjoy immediately.