Jerk Chicken and Coconut Rice and Peas (Beans) served with Grilled Pineapple, Fresh Mint and Lime

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Marinated, tender Jamaican jerk chicken cooked in one pot with rice, coconut milk and peas (which are actually beans) and a wonderful collection of Caribbean herbs and spices – chilli flakes, allspice, paprika, smoked paprika, thyme, garlic, onion, ginger, cinnamon, cloves and nutmeg.

Wonderful served with a light, fresh and fruity side, such as this griddled fresh pineapple with mint and lime or a Mango and Avocado Salsa with Fresh Mint and Coriander.

What sort of chillies should I use?

A favourite throughout Jamaica and beyond, this classic dish, is a fantastic flavour bomb with oodles of nutrients and a good dose of heat! Classically made with Scotch Bonnet chillies, I have replaced these with some dried, hot chilli flakes. This makes it easier for me to reliably regulate the heat but you can, of course, replace the chilli flakes with fresh chillies.

Make up the spice mix in advance:

Although there is a long list of ingredients, most of these are store cupboard spices. To speed up the process, I like to mix up a large jar of this spice blend in advance which makes prepping the marinade so much quicker. If you are using a store bought spice blend, the quantity you need may vary, so please refer to instructions on the packet.

How much and what sort of chicken should I use?

You can use chicken breasts or chicken thighs, bone in or bone out. You could also use drumsticks or legs. I like skinless meat so the marinade really flavours and tenderises the chicken flesh, but this is up to you. When photographing this recipe I used only 400g chicken but there is sufficient marinade for 600g – 700g. Totally up to you and how much chicken you use.

How much stock should I use?

The rice and peas are swathed in a rich and unctuous spicy, coconut sauce, which I love. If you prefer a lighter, fluffier rice, use only 400ml stock. I add 500ml which helps to create this delicious coating.

How to make Jerk Chicken and Coconut Rice and Peas (Beans) served with Grilled Pineapple, Fresh Mint and Lime.

Collect all your ingredients together:

Chicken and jerk marinade –

• red onion, peeled and roughly chopped
• spring onions, trimmed and roughly chopped
• olive oil
• lime juice
• soy sauce
• chicken breast, halved widthways, or chicken thighs

Daffodil Jerk Spice –

• coconut or brown sugar
• dried chilli flakes, to taste, (or use fresh Scotch Bonnet Chillies)
• allspice powder
• paprika powder
• smoked paprika powder
• dried thyme
• garlic powder
• onion powder
• ground ginger
• cinnamon powder
• ground cloves
• nutmeg, finely grated or ground
• fine salt
• freshly ground black pepper

Coconut Rice and Beans –

• olive oil
• red onion, peeled and finely chopped
• cloves of garlic, peeled and crushed
• white long grain rice
• chicken stock or water
• tinned coconut milk
• fine salt, or to taste
• freshly ground black pepper
• tinned red kidney beans, drained and rinsed

Griddled Pineapple –

• fresh pineapple
• olive oil, as required
• lime juice
• fresh mint leaves, finely chopped

To serve –

• sliced spring onions, chopped parsley or coriander
• grilled pineapple with fresh mint and lime
• wedges of lime
• Mango and Avocado Salsa with Mint and Coriander – see Recipe Notes

How to make this delicious chicken and rice dish:

Make the marinade –

1. Prepare the red onion and spring onions and blitz in the food processor.
2. Add the oil, lime juice and soy sauce and blitz again. Transfer to a mixing bowl large enough to take the chicken. Alternatively, finely chop the vegetables and mix with the oil, juice and soy sauce.
3. Mix in the sugar and spices and thoroughly mix.
4. Add the chicken to the bowl and combine, ensuring that all the chicken is coated in a thin layer of marinade. Cover and set aside whilst you prepare the rest of the ingredients.

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Make the rice and beans and cook the chicken: 

1. Heat the olive oil over a very high heat and brown the chicken, in batches, on both sides. The chicken should look slightly charred on the edges. Remove from the pan as they cook – you are only sealing them, the chicken will finish cooking in the oven with the rice. NB – do not throw away any remaining marinade.
2. Meanwhile, finely chop the onion and crush the garlic.
3. When the chicken is browned and set aside, clean the pan to remove any burnt marinade. Lower the heat to medium and add another tablespoon oil to the pan. Add the onion and cook for 5 minutes until soft and lightly caramelised. Stir from time to time.
4. Next add the garlic and cook for a further minute, or until aromatic.
5. Add the rice, stir well and then add the stock, coconut milk, any remaining marinade from the chicken, the salt and pepper, and stir well.
6. Stir in the drained and rinsed red kidney beans.
7. Return the chicken and any juices to the pan and bring to a simmer.
8. Cover with a lid or double thickness foil and pop in a preheated oven for 30 minutes.
9. Take out of the oven, check the rice and chicken to see if they are cooked. If not, continue to cook in the oven, with the lid on, for a further 5 minutes or until cooked. Remove the chicken, stir the rice well, taste and adjust the seasoning, if necessary. Return the chicken to the pan and pop in the oven, uncovered, for a further 5 minutes.
10. To serve: sprinkle with spring onions, parsley and/or coriander and serve with your choice of sides.

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How to make Griddled Pineapple:

1. Peel the pineapple, halve it vertically and remove the core.
2. Cut into slices horizontally, roughly 1 cm thick.
3. Grease a griddle pan lightly with olive oil and heat over a moderate temperature. Cook the pineapple for 3 – 5 minutes on each side, or until slightly softened and lightly caramelised.
4. Squeeze over the lime juice and sprinkle over some chopped mint.

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Made this recipe?

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