Ingredients
- 12 Chicken Thighswith bone
- 1 Limecut in half
- Hot sauceto serve
For Marination
- 1 bunch Spring onionschopped roughly
- Thumb-sized piece Gingerroughly chopped
- 3 Garlic cloves
- Half OnionSmall
- 3 Scotch Bonnet Chiliesdeseed them if you want less spice
- ½ tbsp Dried Thyme
- 1 Limejuiced
- 2 tbsp Soy Sauce
- 2 tbsp Vegetable oil
- 3 tbsp Brown Sugar
- 1 tbsp Allspiceground
For the Rice & Peas
- 200g Basmati Rice
- 400g can Coconut Milk
- 1 bunch Spring onionssliced
- 2 large Thyme Sprigs
- 2 Garlic clovesfinely chopped
- 1 tbsp Allspiceground
- Two 410g cans Kidney Beansdrained
Directions
If you are thinking of inviting all of your friends and foes over and have a small dinner party together? Worry not, as we bring your one of the most appreciated and loved recipes throughout the Caribbean cuisine. Jerk chicken is always appreciated with many styles of dishes, including quick and straightforward recipes. Whether you are going all out on your menu or want something simple yet delicious on your table, jerk chicken will always be there to get your hopes up.
We bring you to jerk chicken with rice and peas recipe made with many spices and ingredients, making it so flavorful and tasty. If you love making your meal times more special and elegant, then you can choose our easily adaptable recipe instructions that will help you understand the recipe even for the first time and in one go.
Check out the recipe in the below instructions.
Steps
1 Done | First we will prepare the marination of jerk chicken. We will combine the spring onions, ginger, garlic, onion, scotch bonnet chilies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar, and ground allspice altogether in a food processor. Furthermore, we will add salt and blend the puree properly. |
2 Done | Keep turning the blender off and on until the mixture becomes smooth. Please don't add water as it will be challenging to mix the dry puree, but we need it thick and sturdy, so do not add any water. |
3 Done | Check the flavor of seasoning as at-will taste quite salty but not so much. If you are willing for more spiciness, you can add more chilies to it. If the flavor is too strong for you, like too saltish or sour, you can add extra brown sugar to balance the taste. |
4 Done | Cut in some slashes in the meat and dip them evenly into the marinade. Make sure the marinade is seeped deep into the chicken from every side, including the slashes. Put all the marinated meat into a bowl, cover it, and let it set overnight in the fridge. |
5 Done | Originally, jerked meats are meant to be smoke-grilled rather than just grilled. So if you want that authentic taste in your chicken, you can get some coals ready and barbecue your meat on low heat on them. While short on time, you can cook them in the oven over 180/C 160/C fan and gas four heat. Align the meat on a roasting tin and add some halved lime pieces along with it. Cook the chicken for 45 minutes in the oven until the heart becomes tender. |
6 Done | While waiting for the meat to be cooked, prepare your rice and peas to enjoy with your chicken. Rinse the rice properly in cold water and add it to a large saucepan. Add in the coconut oil, spring onions, thyme sprigs, garlic, and ground allspice into the saucepan as well. |
7 Done | Add in some salt to taste and water, almost covering the whole rice (about 300 ml). keep checking while the rice shows the boil and lower the heat. Cover the rice and let them cook for 10 minutes. |
8 Done | Lastly, add in the kidney beans and mix them evenly. Cover the rice again and leave them on steam heat for five more minutes until rice absorbs the moisture. |
9 Done | Take the chicken out and squeeze some lime over it to make its taste more strong. Serve with rice and peas along with some hot sauce of your liking. |
