Don’t be afraid of the long ingredients list here – the flavours of the rice echo those of the chicken so there’s lots of doubling up of the same ingredients.
The rice in this dish is mild and creamy, so don’t be afraid to go bold with the chillies in the jerk chicken!
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Cal/Serv:
758
Ingredients
For The Jerk Chicken
8
portions of chicken thighs or drumsticks, or a mix
6
spring onions, chopped, plus extra sliced to garnish
2
scotch bonnet or habanero chillies, deseeded and finely chopped
2
garlic cloves, crushed
3Tbsp.
dark brown soft sugar
1Tbsp.
fresh thyme leaves
2tsp.
coarsley ground black pepper
2tsp.
ground allspice
1tsp.
ground cinnamon
1tsp.
ground nutmeg
2Tbsp.
vegetable oil
finely grated zest and juice 1 lime, plus wedges to serve
For The Rice and Beans
225g
long grain rice (not easy cook)
1Tbsp.
vegetable oil
4
spring onions, chopped, plus extra to serve
1tsp.
fresh thyme leaves, chopped
1/4tsp.
ground allspice
400g
light coconut milk
200ml
chicken stock
400g
tin red kidney beans, drained and rinsed
Directions
1 Slash three or four deep cuts into each chicken piece and put into a large bowl. Whizz remaining jerk ingredients in a small food processor or blender with 1tsp salt until fairly smooth. Rub into chicken. Cover; chill for at least 4hr (up to 24hr). 2 Preheat oven to 200°C (180°C fan) mark 6. Line a baking tray with foil and arrange chicken pieces on it, spooning over excess marinade. Cook for 40-45min, until chicken is cooked through. 3 When chicken has 15min left, prepare rice. Rinse thoroughly in a sieve under cold water; drain. Heat oil in a medium pan over low heat; fry spring onions for 2min. Add thyme and allspice and stir for 30sec, then add drained rice and stir to coat. Stir in coconut milk, stock and 1tsp salt; turn up heat and bring to the boil. Stir once, then reduce heat and simmer gently for 10min, until rice is cooked but still has a bit of bite. Stir in kidney beans; simmer for 4min. 4 Preheat grill to high. Grill cooked chicken for 2-3min to crisp skin. Serve with the rice and beans, scattered with extra spring onions and lime wedges.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
