Easy Jerk Chicken With Rice & Peas Recipe


Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Sunflower oil2 Tablespoon
 Chicken thighs and drumsticks36 Ounce (1 Kilogram Or 2 Pound And 4 Ounces)
 Jerk barbecue sauce8 Ounce (Levi Roots Or Walkerswood From Waitrose, 1 Bottle)
 Spring onions1 Bunch (100 gm), sliced
 Basmati rice8 Ounce (200 Grams)
 Canned kidney beans82 Ounce (2 Cans Of 41 Ounce Each)
 Coconut milk400 Gram (1 Can)
 Spring onions1 Bunch (100 gm), chopped
 Sprig thyme1
 Garlic1 Clove (5 gm), chopped
 Allspice1 Teaspoon

Nutrition Facts

Serving size

Calories 1445 Calories from Fat 428

% Daily Value*

Total Fat 49 g75.6%

Saturated Fat 26.8 g133.8%

Trans Fat 0 g

Cholesterol 255 mg

Sodium 2602.4 mg108.4%

Total Carbohydrates 171 g57.1%

Dietary Fiber 31 g124.1%

Sugars 45.4 g

Protein 98 g196.5%

Vitamin A 18.6% Vitamin C 59.2%

Calcium 43.3% Iron 41.3%

*Based on a 2000 Calorie diet


1. Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides - it will take about 6-8 mins. Pour over the jerk sauce, scatter over the sliced spring onions, then toss to coat each piece of chicken.
2. Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.
3. While the chicken is cooking, make the rice & peas. Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans, then simmer for 5 mins more until the rice is tender. Drain and serve straight away with the chicken.