Jerk Chicken Rice and Peas
A flavorful Jamaican dish featuring marinated jerk chicken served over fragrant rice and peas. The spices in the jerk marinade create a deliciously smoky and spicy flavor that pairs perfectly with the creamy coconut rice and tender peas. This dish is perfect for serving at gatherings or a family dinner, bringing the taste of the Caribbean right to your table.
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.
Notes
For a milder version, reduce the amount of Scotch bonnet pepper in the marinade.
You can use boneless chicken thighs if you prefer that cut over drumsticks.
To make it a vegetarian dish, substitute the chicken with grilled vegetables and keep the rice and peas recipe intact.