Jerk chicken with coconut rice and peas and pineapple salsa
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Easy - March 2018
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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.
Nutrition: per serving
- Calories
- 913kcals
- Fat
- 35.2g (19.6g saturated)
- Protein
- 48.6g
- Carbohydrates
- 96.1g (15.7g sugars)
- Fibre
- 9.1g
- Salt
- 1g
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delicious. tips
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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