Fusion · main

Jerk Chicken Rice and Peas

Name: Jerk Chicken Rice and Peas
Prep time: 20 min
Cook time: 4 h 45 min
Total time: 5 h 5 min
Cuisine: Fusion
Ingredients: 800 g Skin-On Chicken Thighs (bone in); 6 pieces Green Onions (roughly chopped); 6 cloves Garlic (peeled); 20 g Ginger Root (peeled); 2 pieces Scotch Bonnet Chillies (stemmed and deseeded); 10 g Thyme (fresh sprigs); 1 tbsp Allspice (ground); 1 tbsp Brown Sugar (dark); 30 ml Lime Juice (fresh); 2 tbsp Vegetable Oil; 2 tsp Salt (fine); 1 tsp Black Pepper (coarsely ground); 300 g White Rice (rinsed); 400 ml Coconut Milk (canned); 240 g Canned Dark Kidney Beans (rinsed and drained); 250 ml Water

Chicken thighs in a scotch bonnet and allspice paste, roasted until charred, with coconut rice and kidney beans. Coat the chicken 4 hours ahead.

Bone-in thighs take the long roast without drying out, and a few minutes under the broiler gives the skin the char of a grill. Two scotch bonnets make the paste hot; use 1 for a milder dish, and wear gloves when you seed them. Rinse the rice until the water runs clear so the grains stay separate in the coconut milk. The paste blends in minutes, so it is easy to coat the chicken before work and roast it at dinner.

Gluten-FreeDairy-Free

Start this the night before — something here has to soak, prove or set overnight.

5 hr 5 minstart to table

20 min prep · 45 min cook · 4 hr hands-offServes41045 kcal a serving

Cook · 5 hr 5 min

Against your pantry

Make an account and fill your pantry — then every recipe opens with what you’re short.

Charred jerk chicken thighs on a plate beside coconut rice with kidney beans

Ingredients

Ticks stay put if you leave and come back.

Nothing ticked yet

Method

Read it through once before you start the pan.

Storage

Fridge: Up to 2 days
Freezer: Up to 2 months

Cool the chicken and rice, then store them in separate airtight containers in the refrigerator. Reheat the rice with a splash of water in a covered pan or the microwave until steaming hot, and the chicken in a 180°C oven until hot through. Thaw frozen portions in the refrigerator before reheating.

Per serving

The numbers, if you want them.

1045

Calories

47 g

Protein

88 g

Carbs

57 g

Fat

—

Fiber

Some ingredients have no usable nutrition data, so these figures are short rather than wrong. A blank is a gap, never a zero.

Estimated from USDA FoodData Central, for the recipe as written.

Iron, folate, potassium — and the rest.

Pro reads them off the ingredients above, and totals your day in the journal.

See what Pro adds

Cook these next.

Cook it with your hands full.

One step a screen, a timer wherever the step gives a time, and one big button to the next. Free, no account.