Easy jerk chicken and coconut rice

Name: Easy jerk chicken and coconut rice
Yield: Serves 2
Cuisine: American recipes
Ingredients: 1 tbsp olive oil; 4 seasoned free-range skin-on chicken thighs; ½ tbsp soy sauce; 2 tbsp tomato ketchup; 1 tbsp jerk seasoning; juice of 1 lime; 180ml cold water; 180ml coconut milk; 180g basmati rice; 150g rinsed and drained canned kidney beans; ½ bunch spring onions, finely chopped; extra sliced spring onion and lime wedges, to serve

Published: 11 Apr 17
Updated: 26 May 25

Bring a taste of Jamaica to your weeknight dinner with our easy recipe for jerk chicken thighs, served with a speedier take on rice and peas.

Serves 2
Hands-on time 20 min, oven time 30 min

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Ingredients

1 tbsp olive oil
4 seasoned free-range skin-on chicken thighs
½ tbsp soy sauce
2 tbsp tomato ketchup
1 tbsp jerk seasoning
juice of 1 lime
180ml cold water
180ml coconut milk
180g basmati rice
150g rinsed and drained canned kidney beans
½ bunch spring onions, finely chopped
extra sliced spring onion and lime wedges, to serve

Method

Heat the oven to 200°C/180°C fan/gas 6. Heat the olive oil in a large frying pan, then fry chicken thighs, skin-side down, for 5-6 minutes until golden. In a bowl, mix ½ tbsp soy sauce, tomato ketchup and jerk seasoning with lime juice. Coat the chicken in the marinade, then put in a baking tray and cook in the oven for 30 minutes, basting once.
Meanwhile, put the cold water and coconut milk in a saucepan and bring to a simmer. Add basmati rice and cook according to the pack instructions until the liquid has been absorbed. Season, then stir in the kidney beans and finely chopped spring onions. Serve the chicken on top of the rice, with extra sliced spring onion and lime wedges to squeeze over.

Recipe from March 2017 Issue

Nutrition

Nutrition: per serving

Calories: 883kcals
Fat: 29.8g (16.5g saturated)
Protein: 50g
Carbohydrates: 98.7g (12.2g sugars)
Fibre: 9.8g
Salt: 2g

delicious. tips

Depending on the brand of jerk seasoning, you may want to add a little extra chilli powder if you like your food spicy.
Marinate the chicken for up to 24 hours. Keep covered in the fridge, then bring to room temperature before cooking.

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Easy jerk chicken and coconut rice

Ingredients

Method

Nutrition

delicious. tips

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