Jamaica · Chicken · No. 046
Jerk Chicken with Rice and Peas
A single portion of Jamaican cooking, ready in 23 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Rub the chicken all over with the jerk seasoning.
- 2
Cook the rice with the coconut milk in place of some of the water, according to the packet instructions, stirring in the kidney beans for the last 5 minutes to heat through.
- 3
Meanwhile, heat a frying pan over medium-high heat and cook the chicken for 6–7 minutes each side until charred and cooked through.
- 4
Slice the chicken and serve over the rice and peas, scattered with sliced spring onion and a squeeze of lime.
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