Encona Jamaican Jerk Chicken with Rice and Peas

Encona Jamaican Jerk Chicken with Rice and Peas

Caribbean style jerk chicken served with rice mixed with red kidney beans. Dish accompanied with vegetable salad. Shallow DOF.

Description

A true Jamaican favourite which you can now prepare without the fuss! Deliciously aromatic and spiced, this recipe works great with pork too. Enjoy!

Serves 4 people
Preparation time 30, plus marinating time mins
Cooking time 30 mins

Ingredients

Shopping list:
• 4 chicken thighs and 4 chicken drumsticks
• 1 bottle of 142ml Encona Jamaican Jerk BBQ Sauce
• 1 tbsp parsley, chopped

For the rice:
• 200g long grain rice, soaked for 10 minutes then rinsed and drained
• 1 onion, finely chopped
• 400ml coconut milk
• 300ml chicken stock
• 1 tin of red kidney beans, rinsed and drained
• 3 bay leaves
• 1 lemon grass stalk, root slightly crushed Salt and milled black pepper.

How to do it

1.Wash and dry the chicken pieces. Make 3-4 slashes across the skin-side of the chicken about 1cm deep. Place the chicken into a bowl and pour over the Encona Jamaican Jerk BBQ Sauce, chopped parsley and mix well.
2.Cover the chicken with cling-film and ideally leave to marinate overnight in the fridge or for a minimum of 2 hours.
3.Cook the chicken over a medium heated barbecue or under a grill for 25-30 minutes, turning occasionally and brushing with any left over marinade.
4.Meanwhile, to make the rice, add the onion, coconut milk, chicken stock, bay leaves and lemon grass to a medium saucepan and bring to a simmer. Add the rice and simmer for 15 minutes, stirring occasionally.
5.After 15 minutes, add the red kidney beans, parsley and season with salt and pepper. When the rice has softened, transfer to a serving bowl and serve with the Jerk chicken. Enjoy!

 

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