Mix together the allspice, salt, garlic powder, sugar, chilli powder. ground cloves, dried thyme leaves, ground black pepper, cayenne pepper and ground cinnamon in a bowl.
Pierce each chicken fillet a couple of time and rub on the dry jerk rub and refrigerate for 10-20 minutes (or overnight).
Put the coconut milk & oil into a large pan and bring to the boil. Add the chopped garlic & onion, water, thyme & tin of beans (inc. the juice).
Thoroughly wash the rice in a sieve & add to the pan. Add the Scotch Bonnet peppers to the top (do not stir in), then cover tightly and simmer for approximately 30 minutes, until the rice is cooked and the juices are absorbed.
In the meantime, place the jerk chicken fillets on a baking tray and cook on the middle shelf of the oven at gas mark 6 for 30 minutes.
When the rice is cooked, remove the Scotch Bonnet peppers before serving. Arrange the rice on one side of your plate and the jerk chicken to the other side.
For best results, leave the jerk rub to infuse throughout the chicken overnight. If you don't mind your food extra spicy, I would highly recommend large lashings of Hot Pepper sauce on your rice too.
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