Easy Jerk Chicken with Rice & Peas Recipe
Introduction
Easy jerk chicken with rice & peas is a flavorful Caribbean-inspired dish that combines spicy, sticky chicken with fragrant, creamy rice. This recipe is simple to prepare and perfect for a satisfying weeknight dinner or a casual weekend meal.
Ingredients
- 2 tbsp sunflower oil
- 1kg chicken thighs and drumsticks
- 1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
- 1 bunch spring onions, sliced
- 200g basmati rice
- 2 x 410g cans kidney beans
- 400g can coconut milk
- 1 bunch spring onions, chopped
- 1 thyme sprig
- 1 garlic clove, chopped
- 1 tsp allspice
Instructions
- Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 7. Heat the sunflower oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides, about 6-8 minutes.
- Step 2: Pour over the jerk barbecue sauce and scatter the sliced spring onions on top. Toss the chicken pieces to coat them evenly with the sauce and onions.
- Step 3: Roast the chicken in the oven for 30 minutes, turning occasionally so it becomes sticky and caramelized.
- Step 4: While the chicken is roasting, start the rice & peas. Rinse the basmati rice under cold water in a sieve until the water runs clear.
- Step 5: In a pan, combine the liquid drained from the kidney beans, coconut milk, chopped spring onions, thyme sprig, chopped garlic, allspice, and a pinch of salt. Bring to a boil, then reduce to a simmer for 10 minutes.
- Step 6: Add the kidney beans to the pan and simmer for another 5 minutes until the rice is tender and has absorbed the flavors.
- Step 7: Drain the rice and beans mixture well and serve immediately with the sticky jerk chicken.
Tips & Variations
- For extra heat, add a chopped Scotch bonnet pepper to the rice while it simmers (handle with care).
- Try using chicken breast if you prefer leaner meat, but adjust cooking time to avoid drying out.
- If you can’t find jerk barbecue sauce, mix store-bought barbecue sauce with a pinch of allspice and cayenne pepper as a quick substitute.
- Serve with a side of steamed greens or fried plantains for a complete Caribbean feast.
Storage
Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until heated through, adding a splash of water or coconut milk to keep the rice moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Yes, though basmati is preferred for its fragrance and texture. You can use jasmine or long-grain rice, but cooking times may vary slightly.
Is jerk sauce very spicy?
Jerk sauce can vary in heat depending on the brand or recipe. The commonly used Levi Roots and Walkerswood sauces have a moderate heat that can be adjusted by adding more or less sauce to the chicken.
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Easy Jerk Chicken with Rice & Peas Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Easy Jerk Chicken with Rice & Peas recipe brings the vibrant flavors of Caribbean cuisine straight to your kitchen. Tender chicken thighs and drumsticks are marinated and roasted in rich jerk barbecue sauce, delivering a perfect balance of spicy, smoky, and sweet notes. Accompanied by fragrant basmati rice simmered with coconut milk, kidney beans, allspice, garlic, spring onions, and thyme, this dish offers a delicious and satisfying meal that’s ideal for any occasion.
Ingredients
For the Jerk Chicken
- 2 tbsp sunflower oil
- 1kg chicken thighs and drumsticks
- 1 bottle jerk barbecue sauce (Levi Roots or Walkerswood from Waitrose)
- 1 bunch spring onions, sliced
For the Rice & Peas
- 200g basmati rice
- 2 × 410g cans kidney beans
- 400g can coconut milk
- 1 bunch spring onions, chopped
- 1 thyme sprig
- 1 garlic clove, chopped
- 1 tsp allspice
- Salt, to taste
Instructions
- Preheat and brown the chicken: Heat the oven to 220C/200C fan/gas 7. Pour the sunflower oil into a roasting tin and place it over medium heat. Carefully add the chicken thighs and drumsticks to the tin and brown them lightly on all sides, which will take about 6-8 minutes. This step locks in the juices and adds flavor.
- Coat the chicken with jerk sauce: Pour the entire bottle of jerk barbecue sauce over the browned chicken pieces. Scatter the sliced spring onions on top and toss everything gently to ensure each piece of chicken is well-coated in the sauce and flavors are evenly distributed.
- Roast the chicken: Place the roasting tin in the preheated oven and roast the chicken for 30 minutes. Turn the chicken occasionally during cooking to develop a sticky, caramelized exterior and ensure even roasting.
- Prepare the rice and peas base: While the chicken roasts, rinse the basmati rice under cold water in a sieve until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
- Simmer the rice with aromatics: In a pan, combine the liquid from both cans of kidney beans (discard the solids for now), coconut milk, chopped spring onions, thyme sprig, chopped garlic clove, allspice, and salt to taste. Bring to a boil, then reduce to a gentle simmer for 10 minutes to infuse the flavors.
- Add the kidney beans and cook rice: Add the drained kidney beans and rinsed rice to the simmering liquid and continue to simmer for an additional 5 minutes until the rice is tender and has absorbed the flavors.
- Drain and serve: Drain the cooked rice and beans mixture briefly if any excess liquid remains. Serve the rice and peas hot alongside the roasted jerk chicken for a warm and hearty meal.
Notes
- For extra smoky flavor, grill the chicken for the last 5 minutes of roasting.
- Using coconut milk in the rice adds creaminess and balances the spicy jerk chicken.
- You can substitute kidney beans with red beans or black-eyed peas if preferred.
- Adjust the amount of jerk sauce to your spice tolerance.
- Allow the chicken to rest for 5 minutes after roasting for juicier meat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Caribbean
Keywords: jerk chicken, rice and peas, Caribbean recipe, roasted chicken, coconut rice, spicy chicken, Jamaican cuisine
