Recipe: Jerk Chicken with Rice & Peas

Ingredients

For the jerk chicken

4-6 chicken legs (drumstick and thighs)
A generous squeeze of lemon juice or vinegar
100g Buzzrocks all-purpose seasoning
Buzzrocks jerk marinade or mild jerk marinade

For the rice and peas 

180g dried kidney beans – rinsed, soaked overnight and drained,
1 small onion, peeled and finely chopped
2 scallions, trimmed and finely chopped
1 tbsp garlic paste
1 scotch bonnet pepper
4 thyme Sprigs
2 tsp salt
1 tsp pepper
400g long-grain rice

Method

For the jerk chicken
  1. Rub lemon juice or vinegar all over the chicken to add flavour, then season lightly with our all-purpose dry rub
  2. Pour the jerk marinade into a large bowl, add the chicken and turn to coat. Cover and refrigerate overnight, or for at least 30 minutes, and bring back to room temperature before grilling.
  3. Light your barbecue. Grill the chicken over a medium fire, occasionally turning, until well browned all over for 30 to 40 minutes.
For the rice and peas
  1. Put the beans in a large pot, cover 750ml water and bring to a boil. Stir in the onion, scallions, garlic, 2 tbsp all-purpose seasoning, thyme, scotch bonnet (pierce a hole in the chilli – this will stop it splitting and adding too much spice), salt and pepper, then cover and cook gently for about an hour, until the beans are tender.
  2. Stir in the rice, cover and simmer over low heat for another 30 minutes, until the rice is cooked.

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