I am a big fan of Jamaican jerk chicken served with rice and beans, and I am sharing my recipe with you. Although this isn't the traditional recipe, I am sure you will like it.
Preparation time: 10-20 minutes
Time to cook: 30 minutes
Serves: 4
Heat rating: Hot
Difficulty Rating: 3/5
WHAT YOU NEED
For the jerk chicken:
4 skinless (or skin-on if preferred) chicken breast fillets
DGF jerk rub BUY
For the rice and beans:
400g (approx.) tin black eye beans
400g (approx.) tin coconut milk
1 small onion, finely chopped
2-3 Scotch Bonnet peppers
1 clove garlic
¼ teaspoon thyme
1 tablespoon oil
1 cup water
2 cups long grain rice (not easy cook)
HOW TO MAKE
Pierce the chicken through to the centre several times. Rub the DGF jerk rub onto the chicken and leave overnight in the refrigerator for best results, however if you are in a rush, rub it on and pop it in the fridge for 10-30 minutes prior to cooking.
In the meantime, put the oil and coconut milk into a large pan and bring to the boil.
Once boiling, add the water, onion, garlic, beans (the whole tin - do not drain) and thyme and simmer.
Wash your rice and add this to the pan and stir briefly. Place the whole scotch bonnet peppers on the top and cover tightly. Cook for approx. 30 minutes until all the water has evaporated.
Now place the jerk chicken fillets onto a baking tray and put into the oven at gas mark 6 for 20-40 minutes (will vary depending on the size).
Serve the chicken with the beans and rice. I would highly suggest serving with hot pepper sauce.
