Jerk-chicken-with-rice

Jerk chicken with rainbow rice

Our take on a Jamaican classic – the ultimate carnival food!

By , 17 July 2017

(501 votes)

Jerk chicken with rainbow rice
  • 50 Mins

  • Serves: 8

Nutritional Info
Each 282g serving contains
  • Energy

    1487KJ

    355KCAL

    18%
  • Fat

    10.4g

    med

    15%
  • Saturates

    2.8g

    low

    14%
  • Sugars

    5.1g

    low

    6%
  • Salt

    0.90g

    med

    15%
of your reference intake.
Typical energy values per 100g: 527kJ/126kcal.
Ingredients
  • 2tbsp Dunn’s River Jamaican Jerk Seasoning
  • 8 spring onions
  • 2 cloves garlic, crushed
  • 2tsp chilli flakes
  • 2tbsp reduced-salt soy sauce
  • 1tbsp clear honey
  • 2 limes
  • 2tbsp thyme leaves
  • 1.09kg pack Butcher’s Selection British Chicken Legs
  • 240g wholegrain rice
  • 100g frozen peas
  • 400g can red kidney beans, drained and rinsed
  • 1 red pepper, deseeded and finely chopped
Method
  • For the marinade, mix together the jerk seasoning, four chopped spring onions, garlic, chilli, soy sauce, honey, lime juice from one lime and thyme in a large, non-metallic bowl.

  • Score the chicken with a sharp knife. Add to the marinade, cover with clingfilm and marinate in the fridge for 2 hrs, or ideally overnight.

  • Line a baking tray with baking paper. Preheat the grill to high then cook the chicken for 25-35 mins, turning halfway through, until cooked through and crispy.

  • Cook the rice according to the pack instructions. Add the peas to the pan for the final 2 mins of cooking. Drain.

  • Mix the rice and peas in a large bowl with four finely sliced spring onions, the zest of one lime and the kidney beans. Serve with the chicken and lime wedges.