Serves 6 | 533 calories and 35.9g protein per serving
This is my mouth watering One Pot Jerk Chicken Rice & Peas, packed full of flavour this one pot is the perfect recipe for those who love Jerk Chicken and delicious Jamaican flavours. Lets go:
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!
