Jerk chicken with coconut rice and peas and pineapple salsa
- February 2018
- Serves 4
- Hands-on time 30 min, oven time 45 min, plus marinating
We’ve made this Jamaican favourite a little bit more special with a fabulous homemade jerk marinade, coconut rice and and a fresh pineapple salsa – wonderful fare for the weekend.
- 35.2g (19.6g saturated)
- 96.1g (15.7g sugars)
Wear rubber gloves when chopping or handling scotch bonnet chillies.
Marinate the chicken overnight in the fridge, in a sealed food bag or a glass or ceramic bowl covered with cling film.
Rice and peas is a classic dish from the Caribbean, where beans are called peas.
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