EASY JERK CHICKEN WITH RICE & PEAS

Easy jerk chicken with rice & peas image

A Caribbean classic, this recipe makes a delicious and satisfying weekday meal

Provided by Levi Roots

Time 1h

Number Of Ingredients 11

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 cans kidney beans
400g can coconut milk
1 bunch spring onions , chopped
1 thyme sprig
1 garlic clove , chopped
1 tsp allspice

Steps:

Heat oven to 220C/200C fan/gas 7. Heat the oil in a roasting tin, then carefully add the chicken pieces. Brown them lightly on all sides - it will take about 6-8 mins. Pour over the jerk sauce, scatter over the sliced spring onions, then toss to coat each piece of chicken.
Roast the chicken for 30 mins, turning occasionally to ensure it gets nice and sticky.
While the chicken is cooking, make the rice & peas. Rinse the rice in a sieve until the water runs clear. Bring a pan of water to the boil with the liquid only from the kidney beans, the coconut milk, spring onions, thyme, garlic, allspice and some salt, then simmer for 10 mins. Add the beans, then simmer for 5 mins more until the rice is tender. Drain and serve straight away with the chicken.

Nutrition Facts : Calories 937 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 26 grams sugar, Fiber 10 grams fiber, Protein 46 grams protein, Sodium 2.59 milligram of sodium