© J Sainsbury plc 2020
One-pot jerk-style chicken and rice
A one-pot dinner of jerk-style chicken and rice that's full of spice. This easy-to-make Caribbean-inspired recipe is an explosion of flavour that'll have you dancing as you dish up
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Ready in 1 hour, plus marinating time
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Cooking time 50 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
For the jerk marinade
- 10 roughly chopped spring onions
- 3 scotch bonnet, seeds and stalks removed, roughly chopped
- 1 tbsp fresh thyme, leaves only
- 1 tbsp ground allspice
- 15g fresh ginger, peeled and roughly chopped
- 2 garlic cloves, roughly chopped
- Juice of 1 lime
- 1 tbsp cider vinegar
- 1 tbsp light brown sugar
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 1 tbsp sunflower oil
For the chicken, rice and peas
- 8 chicken drumsticks
- 1 tbsp sunflower oil
- 1 onion, diced
- 250g long-grain rice
- 400g light coconut milk
- 410g red kidney beans
- 1 sprig of thyme
- 2 bay leaves
- 3 cloves
- 1 scotch bonnet pepper
- 1 lime, cut into wedges
Method
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1
Combine all the jerk ingredients in a mini food processor until it forms a marinade. Season well. Slash the chicken drumsticks in the fleshy area a few times, then place in a mixing bowl. Cover with the jerk marinade and stir to coat. Cover and leave to marinate for at least 2 hours, preferably overnight.
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2
Preheat the oven to 180°C/gas mark 4. Heat the oil in an ovenproof pan. Add the chicken and brown all over for 8-10 minutes. Remove the chicken and add the onion to the pan. Cook on medium low for 5-6 minutes until just golden. Add the rice and stir through, then add the coconut milk, the kidney beans including their liquid, the thyme, bay leaves, cloves and scotch bonnet. Season, stir, then bring to the boil for 3 minutes until you can just see the rice on top.
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3
Nestle the chicken on top, cover with foil and transfer to the oven. Bake for 15 minutes, then remove the foil and cook for a further 15 minutes or until the chicken is cooked through and the skin has crisped up. Serve with the lime wedges.
