Save Bring the vibrant spirit and bold flavors of the Caribbean into your kitchen with this Jerk Chicken Rice & Peas. This aromatic masterpiece features tender chicken thighs marinated in a complex blend of spices, perfectly balanced by the creamy richness of coconut rice and hearty kidney beans. It is a complete, satisfying meal that celebrates the island's culinary heritage.
Save While the heat from the Scotch bonnet pepper provides an authentic kick, the aromatic notes of allspice, thyme, and nutmeg create a deep, layered profile that makes this dish much more than just a spicy meal.
Ingredients
For the Jerk Chicken:
- 4 chicken thighs, bone-in, skin-on
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 Scotch bonnet pepper, seeded and finely chopped (use gloves)
- 1 tablespoon fresh thyme leaves
- Juice of 1 lime
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Rice & Peas:
- 1 cup long-grain rice (traditionally basmati or jasmine)
- 1 can (15 oz/400 g) kidney beans, drained and rinsed
- 1 can (13.5 oz/400 ml) coconut milk
- 1 cup water
- 2 spring onions, chopped
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1
- In a large bowl, combine jerk seasoning, vegetable oil, garlic, onion, Scotch bonnet pepper, thyme, lime juice, soy sauce, brown sugar, allspice, cinnamon, nutmeg, salt, and black pepper. Mix well.
- Step 2
- Add chicken thighs, coating thoroughly. Marinate for at least 1 hour in the refrigerator (overnight preferred for deeper flavor).
- Step 3
- Preheat oven to 400°F (200°C). Remove chicken from marinade and place on a baking tray lined with foil.
- Step 4
- Roast for 35–40 minutes until cooked through and skin is crisp. For extra char, finish under the broiler for 2–3 minutes.
- Step 5
- While chicken is roasting, prepare rice & peas. In a saucepan, combine coconut milk, water, kidney beans, rice, spring onions, garlic, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Step 6
- Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and discard bay leaf.
- Step 7
- Serve jerk chicken hot over rice & peas. Garnish with extra thyme or lime wedges if desired.
Zusatztipps für die Zubereitung
For a milder dish, reduce or omit the Scotch bonnet pepper. It is essential to use gloves when handling these peppers to avoid irritation.
Varianten und Anpassungen
Substitute boneless chicken or other cuts as preferred. For a traditional twist, pigeon peas can be used instead of kidney beans.
Serviervorschläge
Pair this hearty dish with a refreshing mango salsa and a chilled lager to complement the spicy notes.
Save This Jerk Chicken Rice & Peas recipe is more than just a meal; it's a sensory experience that brings warmth and excitement to any dinner table. Enjoy the perfect balance of heat and comfort.
Recipe Guide
- → What cut of chicken works best for this dish?
Bone-in, skin-on chicken thighs are preferred for juiciness and flavor absorption, but boneless cuts can be used as a substitute.
- → Can I adjust the spice level?
Yes, reducing or omitting the Scotch bonnet pepper softens the heat for a milder profile while retaining aromatic notes.
- → What beans are used in the rice?
Kidney beans are traditional, but pigeon peas offer a classic regional variation and can be used instead.
- → Is it important to marinate the chicken overnight?
Marinating overnight deepens the flavors, but at least one hour provides sufficient seasoning and moisture infusion.
- → How is the rice cooked to achieve perfect texture?
The rice simmers gently in a mix of coconut milk and water with spices, absorbing liquid slowly until tender and fluffy.
- → Any tips for a crispier chicken skin?
After roasting, finishing under the broiler for a few minutes enhances skin crispness and adds a slight char.