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PREP 15 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

For the chicken
  • 4 Skin on, bone in chicken thighs
  • 1 tbsp Natural yoghurt
  • 2 tbsps Jerk marinade - I always use Levi Roots
For the rice
  • 200 g Packet basmati rice
  • ½ tsp Turmeric
  • 2 tbsps Red kidney beans
  • 2 tbsps Sweetcorn
  • 1 Jarred red pepper - finely chopped
  • ½ Scotch bonnet - if you can handle it - finely chopped
  • 1 tsp Jerk seasoning - dried
  • 1 tbsp Flavourless oil
For the yoghurt
  • 4 tbsps Natural yoghurt
  • 1 tbsp Grated coconut or desiccated coconut
  • ½ tsp All Spice - dried
Jerk Chicken

Jerk Chicken

With baked rice & peas

A classic Jamaican dish that I put a little spin on.

1) Preheat the oven to 180℃

2) Whether you're using a BBQ or not, you need to get your chicken skin side down to start crisping it up - at least 5-6 mins

3) Whilst your chicken is doing its thing, get started on the rice. In a pan on the hob chuck in the oil along with the turmeric, beans, corn, peppers & chilli

4) Gentle fry for 2 mins and then add your rice - combine for another 2 mins

5) Now add in your Jerk seasoning & turmeric - combine for 1 min and then take off the heat

6) Flatten down the rice in the pan and place the chicken thighs on top of the rice

7) Transfer to the oven (if you're using a pan that can't do that, pop on a small baking tray or dish) - bake for 20 mins

8) Remove from the oven and leave to stand whilst you make your yoghurt - combine all the ingredients in a bowl and mix

9) Seasoning everything to taste, you may want to add some pepper or salt but that's up to you!

10) Drizzle a little yoghurt on the dish and dive in!


This dish can be double, tripled etc for a big crowd and the rice can be done on the bbq too - in a suitable pan of course!

Jerk Chicken

Jerk Chicken

With baked rice & peas

A classic Jamaican dish that I put a little spin on.

PREP 15 minutes
TOTAL 1 hour
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the chicken
  • 4 Skin on, bone in chicken thighs
  • 1 tbsp Natural yoghurt
  • 2 tbsps Jerk marinade - I always use Levi Roots
For the rice
  • 200 g Packet basmati rice
  • ½ tsp Turmeric
  • 2 tbsps Red kidney beans
  • 2 tbsps Sweetcorn
  • 1 Jarred red pepper - finely chopped
  • ½ Scotch bonnet - if you can handle it - finely chopped
  • 1 tsp Jerk seasoning - dried
  • 1 tbsp Flavourless oil
For the yoghurt
  • 4 tbsps Natural yoghurt
  • 1 tbsp Grated coconut or desiccated coconut
  • ½ tsp All Spice - dried

1) Preheat the oven to 180℃

2) Whether you're using a BBQ or not, you need to get your chicken skin side down to start crisping it up - at least 5-6 mins

3) Whilst your chicken is doing its thing, get started on the rice. In a pan on the hob chuck in the oil along with the turmeric, beans, corn, peppers & chilli

4) Gentle fry for 2 mins and then add your rice - combine for another 2 mins

5) Now add in your Jerk seasoning & turmeric - combine for 1 min and then take off the heat

6) Flatten down the rice in the pan and place the chicken thighs on top of the rice

7) Transfer to the oven (if you're using a pan that can't do that, pop on a small baking tray or dish) - bake for 20 mins

8) Remove from the oven and leave to stand whilst you make your yoghurt - combine all the ingredients in a bowl and mix

9) Seasoning everything to taste, you may want to add some pepper or salt but that's up to you!

10) Drizzle a little yoghurt on the dish and dive in!


This dish can be double, tripled etc for a big crowd and the rice can be done on the bbq too - in a suitable pan of course!

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