Jerk Chicken with Rice and Peas

Make jerk chicken with rice and peas, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
360 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
40 g Spring onion
One scotch bonnet, or two red chillies Fresh red chilli
3 cloves, about 9 g Garlic
A small bunch, leaves stripped Fresh thyme
Half a teaspoon, with a good grind of black pepper and allspice if you have it Ground cinnamon
1 tbsp (15 g) Tamari
10 g Honey
Of a lime Lime juice
120 g Basmati rice (Dry weight, before cooking.)
200 g Red kidney beans, tinned and drained (A small tin, drained. Drained weight.)
120 ml Reduced-fat coconut milk, tinned
Ingredient notes on the recipe page.

METHOD
1. Blend the spring onion, chilli, garlic, thyme, cinnamon, tamari, honey and lime into a paste. Slash the thighs, rub it in and leave in the fridge for as long as you have.
2. Rinse the rice, put it in a pan with the beans, coconut milk, 200 ml of water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for twelve minutes, then leave off the heat for ten.
3. Grill the thighs on a rack under a medium-hot grill for eight minutes a side until blackened in places and no longer pink at the bone side. Rest for five minutes.
4. Fork the rice through and serve with the chicken.

Contains soya.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/jerk-chicken-rice-and-peas

AI-generated images illustrating the recipe.

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