# What you'll need:
→ Jerk Chicken
01 - 4 chicken thighs, bone-in, skin-on
02 - 2 tablespoons jerk seasoning
03 - 2 tablespoons vegetable oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 1 Scotch bonnet pepper, seeded and finely chopped
07 - 1 tablespoon fresh thyme leaves
08 - Juice of 1 lime
09 - 1 tablespoon soy sauce
10 - 1 tablespoon brown sugar
11 - 1 teaspoon ground allspice
12 - 1/2 teaspoon ground cinnamon
13 - 1/2 teaspoon ground nutmeg
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
→ Rice & Peas
16 - 1 cup long-grain rice
17 - 1 can (15 oz) kidney beans, drained and rinsed
18 - 1 can (13.5 oz) coconut milk
19 - 1 cup water
20 - 2 spring onions, chopped
21 - 1 clove garlic, minced
22 - 1 teaspoon fresh thyme leaves
23 - 1 bay leaf
24 - 1/2 teaspoon salt
25 - 1/4 teaspoon black pepper
# Method:
01 - In a large bowl, combine jerk seasoning, vegetable oil, minced garlic, chopped onion, Scotch bonnet pepper, thyme leaves, lime juice, soy sauce, brown sugar, allspice, cinnamon, nutmeg, salt, and black pepper. Mix thoroughly until well combined.
02 - Add chicken thighs to the marinade and coat thoroughly on all sides. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor development.
03 - Preheat oven to 400°F. Remove chicken from marinade and arrange on a foil-lined baking tray. Roast for 35-40 minutes until fully cooked with crisp skin. Optional: finish under broiler for 2-3 minutes for additional charring.
04 - In a saucepan, combine coconut milk, water, drained kidney beans, rice, spring onions, minced garlic, thyme leaves, bay leaf, salt, and black pepper.
05 - Bring mixture to a boil over high heat. Reduce heat to low, cover with lid, and simmer for 18-20 minutes until rice is tender and all liquid is absorbed. Remove from heat and let steam covered for 5 minutes. Fluff with fork and discard bay leaf.
06 - Transfer rice and peas to serving plates. Top with jerk chicken and garnish with fresh thyme sprigs or lime wedges as desired.
