Simply Cook

Jerk Chicken

  • minutes
  • 2
    2
    Serves
  •  Gluten-Free
  •  500 cal
5 stars based on 1 reviews
This popular Jamaican dish features chicken marinated in a fiery scotch bonnet chilli sauce and smoked in a steel drum and until blackened and crispy We've toned down the heat in ours, but the flavours of allspice, thyme and garlic in the Jerk marinade are still deliciously bold when paired with the obligatory "rice and peas".
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  1. 1 Heat the oven to 200C/180C fan/gas 6 and boil 300ml water in the kettle. Put the chicken thighs in a big bowl and sprinkle the Jerk Seasoning all over. Mix well and then add in the Jerk Paste. Make sure the chicken becomes fully coated in the marinade mixture.
  2. 2 Place the marinated chicken pieces on a baking tray with the lime wedges (if using) and cook in the oven for 20 mins. Meanwhile, start step 3.
  3. 3 Heat a little oil in a large, lidded non-stick saucepan over medium-high heat and then add the onion and stir fry for 3 mins to soften. Add the rice and the Chicken Stock pot to the pan and stir well. Pour in the coconut milk, the drained kidney beans and 300ml boiling water to the pan and mix well. Bring to the boil, then cover with a lid, turn the heat down to low and simmer for 10-12 mins.
  4. 4 When the chicken's cooked through and the rice has absorbed all of the water, fluff up the rice with a fork and serve portions of both with a quarter of a roasted lime to squeeze over everything. Serve some sweetcorn alongside and some creme fraiche, for those who might find it spicy (if having).
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