Jamaican jerk chicken with rice recipe

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  • Serves 4
  • 1 hr to prepare and 45 mins to cook
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jamaican jerk chicken 1
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Customer recipe by Yvonne Brownsea
Added 70 months ago

To make the dry jerk rub, mix together the allspice, salt, garlic powder, white sugar, chilli powder, ground cloves, dry thyme leaves, ground black pepper, cayenne pepper and ground cinnamon in a bowl until well mixed together. This will make more than you need, but you can store the rest in an airtight container in a cool dry place.

To prepare the chicken, pierce the chicken through to the centre several times.  Rub the jerk mix (about 1-2tsp per chicken fillet) on to the chicken and leave overnight in the refrigerator for best results. However if you are in a rush, rub it on and pop it in the fridge for 30-60 minutes prior to cooking.

For the rice and black eyed beans, wash the rice thoroughly in a sieve. In a large pan, add the sunflower oil and coconut milk and bring to the boil on a medium to high heat. Once boiling, add the onion, garlic, water, thyme and black eyed beans (including the juice in the tin) and simmer. 

Add the rice to the pan and stir briefly. Place the whole Scotch bonnet peppers on the top (don't stir them in) and then cover tightly (ideally with a tea towel or a tight fitting lid).

Cook the rice for 30-45 minutes on a low heat until the water if fully evaporated.

While your rice is cooking, pre-heat your oven to Gas 6, 200°C, fan 180°C.

Place the jerk chicken on to a baking tray and place on the middle shelf of the oven for 20-45 minutes (will vary depending on the size of the fillets).

Remove the scotch bonnet peppers from the rice before serving and throw away.

Place the chicken on the plate with the rice (scotch bonnet removed!), once cooked. For perfect results, serve with hot pepper sauce (let your guests put their own on as everyone's taste varies).

Tips: It is worth checking your rice after around 20 minutes of cooking to check the water isn't getting low - just remember to cover it up tightly again afterwards.

For a more authentic taste, or for outdoor parties, barbecuing your chicken works really well too.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • Jerk chicken
  • 3tsp allspice
  • 85g (3oz) salt
  • 3tbsp garlic powder
  • 30g (1oz) white sugar
  • ½tsp chilli powder
  • 1tsp ground cloves
  • 2tbsp dry thyme leaves
  • 3½tsp ground black pepper
  • 5½tsp cayenne pepper
  • 2tsp ground cinnamon
  • chicken breast fillets, skinless
  • Rice and black eyed beans
  • 2 cups long grain rice (not easy cook)
  • 1tbsp sunflower oil
  • 1 x 400g tin coconut milk
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup water
  • ¼tsp thyme
  • 1 x 400g tin black eyed beans
  • 2-3 whole Scotch bonnet peppers
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