Original Flava Jerk Chicken
(8 votes)
Nutritional Info
-
Energy
3199KJ
764KCAL
38% -
Fat
26.2g
high
37% -
Saturates
10.6g
high
53% -
Sugars
6.1g
low
7% -
Salt
0.73g
low
12%
Ingredients
- FOR THE JERK MARINADE
- 4 cloves garlic
- 6 sprigs of thyme, woody stems removed
- 4 spring onions, roughly chopped
- 1 onion, roughly chopped
- 1tsp Sarsons browning, or soy sauce
- 1tsp ground nutmeg
- 2 Scotch bonnet chilli peppers
- 2 tbsp malt vinegar
- 1 tsp ground black pepper
- FOR THE MAIN RECIPE
- 3 tsp Asda Jerk Seasoning
- 4 Asda Butcher’s Selection Chicken Legs
- 400g tin red kidney beans in water
- 1 tsp ground black pepper
- 2 cloves garlic, chopped
- 1 onion, diced
- 200ml coconut milk
- 1 spring onion, halved
- 2 sprigs thyme
- 500g Asda Easy Cook Long Grain White Rice, washed
- 1 Scotch Bonnet chilli pepper
Method
To make the jerk marinade, blend all of the jerk ingredients with 1tbsp water into a paste and set aside.
Rub the chicken legs with 2tsp of Asda Jerk Seasoning. Put into a bowl, pour over the blended marinade and mix until well coated. Leave in the fridge to marinate for 2 - 24 hours.
Preheat the oven to 200C/180C Fan/Gas 6. Put the chicken onto a baking tray, brushing off any excess marinade and roast for 50mins, until the skin is crispy, and the chicken is cooked through.
Whist the chicken cooks, start the rice and peas by putting the tin of kidney beans, with it's liquid, into a medium saucepan with 500ml water.
Bring to the boil and add the black pepper, garlic, onion, coconut milk, spring onion, thyme and soy sauce. Simmer for 10mins.
Add the washed rice and stir well. Add the whole Scotch Bonnet chilli and bring to a simmer. Cover loosely with a lid and cook for 20 - 25mins, on low heat, until the rice is cooked. Stir occasionally to stop it sticking to the bottom of the pan.
To serve, when the rice is cooked, put a big scoop onto 4 plates and top with a chicken leg.