for jerk chicken
chicken for 5 people, 5 breast halves / 10 legs / 20 wings or 800g chicken cut into pieces
juice from 2 small lemons or limes
cup of water
2 tsp plain Adobo seasoning or 1 tsp of sea salt
2 tsp soft dark brown sugar
2-3 tbs corn oil (I used extra virgin olive oil)
3 large spring onions (green part only, chopped)
quite big onion (chopped very finely)
whole garlic head (chopped finely) or 1 tbs garlic powder
½ Scotch bonnet pepper or 1 habanero pepper (chopped finely)
2.5 cm / 1 inch ginger root (grated) or ½ tbs ground ginger
1 tbs died thyme or some fresh or dried sprigs of Jamaican thyme, stems can be discarded later
2 tbs all spice / pimento corns (crushed coarsely) or 1 tbs ground allspice
½ nutmeg (freshly grated) or 1 tsp ground nutmeg
2 tsp freshly ground cinnamon
pimento leaves and wood or only leaves to grill on them
for rice and peas
1 large onion (chopped finely)
2-3 tsp extra virgin olive oil
1 x 420g tins of red kidney beans (drained) or a little bit more than 1 cup of previously cooked red kidney beans
1 tbs died thyme or some fresh or dried springs of Jamaican thyme, stems can be discarded later
2 tsp Adobo seasoning or 1 tsp sea salt
2 cups long grain or basmati rice
4½ cups of water
100g / ½ bar creamed coconut (chopped) – optional
1 large or few small ripe avocados to serve (deseeded, peeled, sliced)
lemon / lime slices for garnish
non-stick pot with cover to cook rice
baking tray lined with non-stick Teflon sheet
Few hour before or even better the night before place chicken in a container. In a mixing bowl combine all ingredients for the marinade and pour over the chicken. Store in air tight container overnight in the fridge. Just before baking discard thyme stems and Scotch bonnet pepper halves. With slotted spoon place chicken on the baking tray, do not discard the marinade. Bake chicken in the oven preheated to 160°C (320°F) with both oven and grill option on until ready. In meantime turn chicken and gradually adding leftover marinade.
When chicken is baking prepare rice.
On the bottom of the pot fry onions on oil until golden, add also peas, seasonings, water and rice. Cook covered until rice is ready, stir in chopped coconut bar if used and cook some more stirring until well combined.
Share chicken and rice to the plates, serve with sliced avocado, garnish with lime.
Serve 5 people.
- Different version of “Rice & Peas” can be found here: Rice & Peas.
- You may blend half or the whole marinade, if thyme on stems used, add after blending.
- You may serve it with Macaroni & Cheese on a side, some Fried Plantain, avocado, Caribbean Style Steamed Cabbage with Carrots or a little bit of everything.
- Jerk chicken should be grilled on pimento wood and leaves, but it you are making your jerk chicken in the oven only leaves are fine ;)