Jerk Chicken Rice and Peas is a deliciously spicy dish that brings the flavors of the Caribbean right to your dinner table. This enticing recipe combines tender, marinated jerk chicken with fluffy rice and creamy peas, creating a mouthwatering meal that’s both satisfying and easy to prepare.
With its balanced blend of spices, smoky notes, and hints of sweetness, this dish caters to your senses. Whether you’re hosting a casual family dinner or preparing for a backyard gathering, this dish is sure to impress.
Serving and Pairing Suggestions
Serve your Jerk Chicken Rice and Peas warm, garnished with fresh herbs for a pop of color. This dish pairs wonderfully with a refreshing Watermelon Agua Fresca or a tangy Tomatillo salsa for a summery touch.
For a complete meal, you might enjoy adding a side of Vegetarian Spring Rolls with Sweet Chili Sauce. Each of these options complements the savory flavors of the chicken and brings out the best of your dining experience.
Tips and Notes
- Marinate the chicken overnight for maximum flavor.
- Adjust spice levels according to your preference. You can add or omit ingredients from the jerk seasoning.
- Use fresh herbs for garnish; they enhance the dish’s appearance and flavor.
- Cook the rice in coconut milk for a richer taste.
- Leftovers are great! You can easily reheat and enjoy them for lunch the next day.
Satisfy your craving for Caribbean cuisine by trying out this recipe! Find the perfect balance of flavor and comfort on your table tonight.
Jerk Chicken Rice and Peas
Equipment
- 1 Mixing bowl
- 1 Grill or oven
- 1 Pot for rice
- 1 Meat thermometer
Ingredients
- 4 about 1 lb chicken drumsticks (or thighs)
- 2 tablespoons jerk seasoning store-bought or homemade
- 1 tablespoon olive oil for marinating
- 1 cup long-grain rice rinsed
- 1 can 15 oz kidney beans (drained and rinsed)
- 1 can 13.5 oz coconut milk (unsweetened)
- 1 cup chicken broth or water
- 2 green onions chopped
- 1 teaspoon thyme dried or fresh
- Salt to taste for cooking rice
- 2 teaspoons lime juice
Instructions
- In a mixing bowl, combine jerk seasoning, olive oil, and lime juice. Add the chicken and coat well. Marinate for at least 30 minutes (or overnight for best flavor).
- Preheat the grill or oven to 375°F (190°C). Cook the marinated chicken for about 30-35 minutes, or until it reaches an internal temperature of 165°F (74°C).
- Meanwhile, in a pot, combine the rice, kidney beans, coconut milk, chicken broth, green onions, thyme, and salt. Bring to a boil, then reduce the heat to low, cover and simmer for about 20 minutes, or until the rice is cooked and tender.
- Remove the rice from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Serve the jerk chicken over the rice and peas, garnished with additional green onions if desired.