JAMAICAN STYLE JERK CHICKEN AND RICE AND PEAS

For a fantastic and flavorful Caribbean staple, the exemplary blending of twitch chicken and rice and peas never comes up short.

Prepared IN

70 minutes (excluding marinading time)

COOKING TIME

65

Planning TIME

10 minutes

SERVES

4

Fixings

For the jolt marinade

10 spring onions, generally slashed

3 scotch hat, seeds and stalks eliminated, generally slashed

1 tbsp new thyme, leaves as it were

1 tbsp ground allspice

15g new ginger, stripped and generally slashed

2 garlic cloves, generally slashed

Juice of 1 lime

1 tbsp juice vinegar

1 tbsp light earthy colored sugar

½ tsp ground nutmeg

½ tsp ground cinnamon

1 tbsp sunflower oil

For the chicken and the rice and peas

1 tbsp sunflower oil

250g long-grain rice

400g light coconut milk

410g red kidney beans

1 twig of thyme

2 inlet leaves

3 cloves

1 lime, cut into wedges

8 chicken drumsticks

Technique

For the jolt chicken

1

Join all the snap fixings in a smaller than usual food processor until it shapes a marinade. You can prepare to taste with salt and pepper whenever required. Slice the chicken drumsticks in the beefy territory a couple of times, at that point place in a blending bowl. Spread with the yank marinade and mix to cover. Spread and leave to marinate for in any event 2 hours, ideally overnight

2

Preheat the broiler to 180°C/fan 160°C/gas mark 4. Spot each piece on an iron or grill until brilliant earthy colored.

3

At that point, place the chicken on a plate and meal in the broiler for 35 minutes, until the chicken is cooked.

For the rice and peas

1

In a medium pan over medium-high warmth join the coconut milk and thyme.

2

Heat to the point of boiling and mix in the rice; lessen the warmth to low. Spread and cook 20 minutes, or until all the fluid is retained.

3

Eliminate skillet from warmth and afterward eliminate the thyme branches.

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