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Caribbean Jerk Chicken with Rice and Peas

  • Chicken
Time45 Minutes Time4 TimeAmerican
Caribbean Jerk Chicken with Rice and Peas

Spicy jerk chicken thighs roasted to perfection, served with creamy coconut rice and fresh mango salsa. Enjoy the vibrant flavours of the Caribbean in every bite.

ingredients

  • 8 Chicken Thighs, skin on or off
  • 2 tbsp Angus & Oink Exodust Jerk Seasoning
  • 1 tbsp olive oil
  • Juice of 1 lime
  • 300g long-grain rice
  • 400ml coconut milk
  • 1 tin of black beans (drained and rinsed)
  • 2 garlic cloves, crushed
  • 2 sprigs thyme
  • 1 Scotch bonnet pepper (optional)

Salsa ingredients:

  • ½ mango, finely diced
  • 1 red onion, diced
  • ¼ cucumber, finely diced
  • 1 tsp Chilli flakes (to taste)
  • Salt, to taste

Buy the items

Exodust Jerk Seasoning
Exodust Jerk Seasoning
200g £8.99
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Directions

  1. Combine chicken thighs, Exodust seasoning, olive oil, and lime juice. Marinate for at least 2 hours or overnight.
  2. Roast chicken at 200°C for 35-40 minutes until crispy and cooked through.
  3. Mix Salsa ingredients together and season to taste
  4. Cover 2 cm above rice with coconut milk and water. Add garlic, thyme, beans, and Scotch bonnet. Cover tightly and simmer for 10-15 minutes. Turn off heat and leave covered for 10 mins.
  5. Remove scotch bonnet peeper (optional)
  6. Serve chicken thighs over the rice and black beans, pair with the salsa. Dress the chicken and rice with any leftover juices in the oven pan.

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