Jerk Chicken with Rice & Peas

Ingredients

• For the chicken:
• 6 chicken thighs
• 4 green onions
• 3 garlic cloves
• 1 Scotch bonnet pepper
• 1 tbsp fresh ginger
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tbsp fresh thyme
• 1½ tsp ground allspice
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp oil
• For the rice & peas:
• 2 cups long-grain rice
• 1 can kidney beans, drained
• 1 can coconut milk
• 1½ cups water or chicken broth
• 2 green onions
• 2 thyme sprigs
• 1 garlic clove
• ½ tsp allspice
• 1 tsp salt

Method

1. 1

   Blend all jerk ingredients except chicken into a thick marinade. Coat chicken thoroughly and refrigerate for at least 2 hours, preferably overnight.

2. 2

   Heat oven to 400°F. Arrange chicken on a lined baking sheet and roast for 35–45 minutes, turning once, until browned and cooked through. For extra char, broil briefly at the end.

3. 3

   For the rice, combine coconut milk, water or broth, beans, green onions, thyme, garlic, allspice, and salt in a saucepan. Bring to a boil.

4. 4

   Stir in rinsed rice, cover, reduce heat to low, and cook for approximately 18–20 minutes. Remove from heat, rest covered for 10 minutes, discard thyme stems and green onions, then fluff.

5. 5

   Serve the chicken over rice and peas with lime wedges if desired.

6. 6

   Note: Scotch bonnet peppers are extremely hot. Use less or remove the seeds for a milder version.