Dinner · Caribbean
Jerk chicken with rice and peas
Spicy allspice-marinated chicken served with coconut rice and beans.
- Serves
- 2
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 350 g chicken thighs, bone-in skin-on
- 2 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1 tbsp lime juice
- 150 g basmati rice, uncooked
- 200 ml canned coconut milk
- 150 ml water
- 200 g canned kidney beans, drained
- 1/2 tsp salt
Method
Rub the chicken with jerk seasoning and lime juice, and marinate for 10 minutes.
Preheat the oven to 210C (410F) and roast the chicken on a lined tray for 25 minutes, until charred and cooked through.
Meanwhile, combine the rice, coconut milk, water and kidney beans in a pot.
Cover and simmer for 15 minutes, until the rice is tender.
Season the rice with salt and serve with the chicken.