Jerk-chicken-with-rice

Original Flava Jerk Chicken

Original Flava brothers cook up a carribean storm for £5

, 27 August 2020

(5 votes)

Original Flava Jerk Chicken
  • Cook: 1 Hour
    plus marinating

  • Serves: 4

Nutritional Info
Each 558g serving contains
  • Energy

    3199KJ

    764KCAL

    38%
  • Fat

    26.2g

    high

    37%
  • Saturates

    10.6g

    high

    53%
  • Sugars

    6.1g

    low

    7%
  • Salt

    0.73g

    low

    12%
of your reference intake.
Typical energy values per 100g: 573kJ/137kcal.
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.