One Pot Jerk Chicken Rice & Peas Recipe
Ingredients:
- 1 large onion
- 5 garlic cloves
- 1 red chilli
- 1 tbsp minced ginger
- 400g can red kidney beans
- 400ml full fat coconut milk
- 150g dried long grain rice
- 200ml chicken stock
- 2 tbsp jerk seasoning
- Marinade:
- 1kg chicken thighs
- 2 tbsp jerk chicken seasoning (I used dunnsriver)
- Garnish:
- 1 tbsp reggae reggae sauce
- Handful fresh coriander
- Handful spring onion
- 1 lime cut into wedges
Method:
- To a bowl add the chicken and jerk seasoning, season well and mix together.
- Add your chicken to a pan, cook skin side down on low to medium heat for 3-5 mins until nice and crispy then flip over and cook for further 15 mins until nicely browned all over, remove and drain juices saving 1-2 tbsp for later.
- Add onions, garlic, ginger, red chilli and 1 tbsp jerk seasoning to the pan. Cook for 5-7 minutes until softened.
- Add the red kidney beans and rice to the pan, mix together then add the coconut milk, chicken stock and another 1 tbsp jerk seasoning. Season with salt and pepper mix together then add the chicken and chicken juices back to the pan. Reduce the heat to low and cook for 10-15 minutes and pop a lid on until the rice has cooked through and absorbed the liquid.
- Garnish with spring onion, coriander, reggae jerk sauce, fresh lime and tuck in. Enjoy!