Jerk chicken with rice and peas: A delicious twist on tradition
Experience the vibrant flavors of Caribbean cuisine with this jerk chicken served alongside fragrant rice and peas.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons jerk seasoning
- 1 cup jasmine rice
- 2 cups coconut milk
- 1 can black beans
- 1/2 tablespoon salt
- 1 tablespoon olive oil
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
Instructions
- Marinate the chicken thighs in jerk seasoning for at least 30 minutes.
- In a pot, heat olive oil over medium heat and sauté green onions until soft.
- Add the rice and stir for a few minutes.
- Pour in coconut milk and bring to a simmer.
- Reduce heat, cover, and cook for 15-20 minutes until rice is tender and liquid is absorbed.
- In the meantime, grill the marinated chicken until fully cooked.
- Serve chicken over rice and top with black beans and cilantro.
Notes
- For extra flavor, add lime juice before serving.
- Ensure chicken is cooked to an internal temperature of 165°F.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg