favorite
print
rate
Serves
US | Metric
Ingredients
  • 1 small chicken
  • 1½ tbsps jerk seasoning (Tropical sun or Walkerswood)
  • 1 sweet potato
  • 150 g long grain rice
  • 150 g kidney beans
  • 200 ml coconut milk
  • 250 ml water
  • ½ tsp all spice
  • 1 tsp dried thyme
  • 2 tsps olive oil
  • 2 tsps salt
Jerk chicken, rice and peas Jerk chicken, rice and peas
Jerk chicken, rice and peas
Prep 50 minutes
Total 4 hours
  1. Spatchcock the chicken and rub 1 tbsp of jerk seasoning into the skin well along with 1 tsp salt.
  2. Leave the chicken to marinate for 3 hours.
  3. Leave the long grain rice to soak in cold water.
  4. Drizzle the chicken with a little olive oil, then put it in the oven at 190℃ for approximately one hour or until the skin is crisping up.
  5. Peel and chop the sweet potato into chunks. Toss the sweet potato in a bowl with ½ tbsp jerk seasoning (use more if needed), 1 tsp olive oil and 1 tsp salt.
  6. Put the sweet potato chunks in the oven for approx. 30 mins, giving them a shuffle round half way through.
  7. Put the drained rice in a large saucepan, add 200 ml coconut milk, 250 ml water, all spice and thyme. Bring this to the boil then add kidney beans. This will need approximately 15 minutes.
  8. Cut your chicken into portions, serving your favourite piece with the rice and sweet potato.
Jerk chicken, rice and peas Jerk chicken, rice and peas
Jerk chicken, rice and peas
favorite
print
rate
Prep 50 minutes
Total 4 hours
Serves
US | Metric
Ingredients
  • 1 small chicken
  • 1½ tbsps jerk seasoning (Tropical sun or Walkerswood)
  • 1 sweet potato
  • 150 g long grain rice
  • 150 g kidney beans
  • 200 ml coconut milk
  • 250 ml water
  • ½ tsp all spice
  • 1 tsp dried thyme
  • 2 tsps olive oil
  • 2 tsps salt

  1. Spatchcock the chicken and rub 1 tbsp of jerk seasoning into the skin well along with 1 tsp salt.
  2. Leave the chicken to marinate for 3 hours.
  3. Leave the long grain rice to soak in cold water.
  4. Drizzle the chicken with a little olive oil, then put it in the oven at 190℃ for approximately one hour or until the skin is crisping up.
  5. Peel and chop the sweet potato into chunks. Toss the sweet potato in a bowl with ½ tbsp jerk seasoning (use more if needed), 1 tsp olive oil and 1 tsp salt.
  6. Put the sweet potato chunks in the oven for approx. 30 mins, giving them a shuffle round half way through.
  7. Put the drained rice in a large saucepan, add 200 ml coconut milk, 250 ml water, all spice and thyme. Bring this to the boil then add kidney beans. This will need approximately 15 minutes.
  8. Cut your chicken into portions, serving your favourite piece with the rice and sweet potato.