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Jerk chicken, rice & peas

  • Chicken
Time1 Hour 45 Minutes Serves4 People CuisineAmerican
Jerk chicken, rice & peas

Juicy, spice-packed rotisserie chicken meets coconut rice and a punchy charred salsa.

Stuffed, spiced, and roasted to perfection with our Exodust seasoning, this is one for the flavour chasers. The rice gets a fiery kick from scotch bonnets and creamy coconut, while the salsa brings the heat with smoky charred pineapple, peppers, and tomatoes.

It’s big flavour, island-style, straight from the rotisserie to your plate.

ingredients

  • 1 Whole Chicken
  • 1 Pineapple
  • 5 tbsp Exodust
  • 3 Limes, juiced
  • 400g basmati rice
  • 2 Scotch bonnet peppers
  • 1 Garlic bulb
  • 1 Bunch coriander, finely chopped
  • 1 Can coconut milk
  • 1 Can black beans
  • 3 Tomatoes, halved
  • 2 Red bell beppers
  • 2 Habanero peppers

Buy the items

Exodust Jerk Seasoning
Exodust Jerk Seasoning
200g £8.99
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Voodoo Mango Hot Sauce
Voodoo Mango Hot Sauce
150ml £4.95
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Directions

  1. Lightly oil the chicken, then coat it all over with 3 tbsp of Exodust seasoning. Set aside to marinate while you prepare the rice.
  2. Rinse the rice according to packet instructions.
    In a pot, combine the rice with:
    400 ml Water, Coconut Milk, Garlic, Scotch Bonnets, Half of the chopped coriander.Cook until the rice is tender, then stir in the beans.
  3. Once the rice is ready, stuff it into the chicken cavity and secure with a cocktail stick.
    Cook the chicken on a rotisserie until: The internal temperature is 72°C, the skin is crisp and starting to blacken.
  4. While the chicken is cooking, heat a cast iron pan or plancha until very hot.
    Add: Tomatos, Peppers , and Pineapple
    Cook until nicely charred and softened. Add a little more Exodust seasoning, squeeze over the lime juice, and stir in the remaining coriander. Mix well.
  5. Carve the chicken and serve with the rice and charred salsa.

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