Ingredients (serves 4):
For the jerk chicken
- Vegetable oil – for deep frying
- 12 chicken legs or wings
- 200g of jerk seasoning
For the rice and peas
- 50ml of vegetable oil
- 1 onion – finely chopped
- 300g of long grain rice
- Water
- 400ml of coconut milk with a high coconut content
- 400g tin of kidney beans – rinsed and drained
- 3 teaspoons of dried thyme
- Salt and freshly ground black pepper
- Fresh coriander leaves, to serve
Start by putting the chicken into the jerk seasoning. Make sure it’s well coated and then cover in a mixing bowl while you prepare the rice and peas.
To make the rice and peas, start by heating some oil in a pan and fry off the onion for a couple of minutes until softened. Add the rice to the pan, stir well and then add enough water to cover the rice. Bring it gently to a good simmer. Add the coconut milk, kidney beans and thyme, give it all a good mix and then reduce the heat and simmer with the lid on for about 20 minutes, or until the rice is cooked. Season to taste with salt and freshly ground black pepper.
When the rice has ten minutes or so to go, heat up about 1/2 inch of oil in a frying pan and cook the chicken for 5-6 minutes per side or until cooked through.
Serve up the chicken with the rice and peas. Enjoy!
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