One Pot Jerk Chicken Rice & Peas

One Pot Jerk Chicken Rice & Peas by Archer Kitchen

One Pot Jerk Chicken Rice & Peas Recipe 

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! 

 

 

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