I was quite a few years ago I went to Glastonbury festival for the first time which is where I first tasted Jerk Chicken with Rice & Peas. Me being someone who loves spice it was a perfect dish for me. After trying Jerk Chicken a few times at the festival I was mean to give it a go myself when at home, I believe this recipe is best Jerk a chicken recipe you will find out there, it's beautiful.
Ingredients
Chicken Portions - Legs / Thighs / Drumsticks / Breast (Your Preference)
Large bunch of Thyme
4 x White Onions
100g of Fresh Ginger
4 x Garlic Bulbs
100ml Dark Soy Sauce
100ml White Wine Vinegar
1 Tablespoon of Grounded Allspice
1-6 Scotch Bonnets (1 Spicy, 6 Blow you head off!)
For the Rice & Peas
200g Basmati Rice
200g Kidney Beans + The Water
Thyme
1 Chili
1 400g Can of Creamed Coconut Milk or Coconut Cream with water
2 x Sliced Spring Onions
Method
1. Using a blender & blend the thyme, white onions, ginger, garlic, scotch bonnets, allspice, white wine vinegar & soy sauce and blend into a paste.
2. Poor the marinate over the chicken and leave it for at least 2 hours but better if left overnight. Try to save some marinate to serve with the dish.
3. After the marinade period place the chicken including the marinade on a baking try with the chicken covered and place in the oven on 180 for 40 minutes or so. If you have the opportunity finish the chicken off on the BBQ to get that lovely taste, I buy a few disposable ones to use for these occasions.
Now its time to make the rice and peas
1. Bring a pan of water to the boil then add the rice, let the water come back to the boil and leave boiling for 7 minutes. Use a bigger pan as we are going to add more ingredients to it once the rice is done.
2. Drain the rice then add it back to the pan, add the creamed coconut and stir together.
3. Add the thyme, spring onions, chili & kidney beans and mix together, Stir every now and again for 5 - 10 minutes.
Serve
Serve the chicken & rice and peas with a classic salad (Lettuce, Cucumber & Tomato) + a small pot of the left over marinade and some hot pepper sauce, I use Encona or Walkerswood Jamaican Scotch bonnet sauce.
Enjoy
