Jerk Chicken with Rice & Peas

Photo: Naotake Murayama · CC BY 2.0 · source

Smoky, fiery jerk-marinated chicken charred until sticky, with coconut rice and beans and sweet fried plantains.

Ingredients

• 2 lb chicken thighs
• 2 tbsp jerk seasoning
• 2 limes
• 1 bunch green onions
• 4 garlic cloves
• 1 scotch bonnet or jalapeño
• 1½ cups long-grain rice
• 1 can kidney beans
• 1 can coconut milk
• 2 ripe plantains

From your pantry: 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tsp allspice, 1 tsp thyme, 3 tbsp oil, salt.

Instructions

1. Blend the jerk seasoning, lime juice, half the green onions, garlic, chili, soy, sugar, allspice, thyme and 1 tbsp oil. Rub over the chicken and marinate at least 1 hour or overnight.
2. Roast at 425°F for 30 minutes, then broil 3 to 5 minutes until charred.
3. For rice and peas: simmer the coconut milk, beans with their liquid, rice, thyme, remaining green onions, 1 tsp salt and 1 cup water. Cover and cook on low 20 minutes.
4. Slice the plantains on a diagonal and fry in 2 tbsp oil until caramelized, 2 to 3 minutes per side.
5. Serve the chicken with rice and peas, plantains and lime wedges.

Tip: Use very ripe, nearly black plantains. They're the sweetest.

Nutrition per serving

Good for

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