Mike English

Jerk Chicken with Rice and Beans

Name: Jerk Chicken with Rice and Beans
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 8 portions of chicken thighs or drumsticks, or a mix; 6 spring onions, chopped, plus extra sliced to garnish; 2 scotch bonnet or habanero chillies, deseeded and finely chopped; 2 garlic cloves, crushed; 3 tbsp. dark brown soft sugar; 1 tbsp. fresh thyme leaves; 2 tsp. coarsley ground black pepper; 2 tsp. ground allspice; 1 tsp. ground cinnamon; 1 tsp. ground nutmeg; 2 tbsp. vegetable oil; finely grated zest and juice 1 lime, plus wedges to serve; 225 g long grain rice (not easy cook); 1 tbsp. vegetable oil; 4 spring onions, chopped, plus extra to serve; 1 tsp. fresh thyme leaves, chopped; 1/4 tsp. ground allspice; 400 g light coconut milk; 200 mL chicken stock; 400 g tin red kidney beans, drained and rinsed

Don’t be afraid of the long ingredients list here – the flavours of the rice echo those of the chicken so there’s lots of doubling up of the same ingredients.

By The GH Kitchen TeamPublished: 08 April 2020

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The rice in this dish is mild and creamy, so don’t be afraid to go bold with the chillies in the jerk chicken!

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

50 mins

Total Time:

1 hr 15 mins

Cal/Serv:

758

Ingredients

For The Jerk Chicken

8 portions of chicken thighs or drumsticks, or a mix
6 spring onions, chopped, plus extra sliced to garnish
2 scotch bonnet or habanero chillies, deseeded and finely chopped
2 garlic cloves, crushed
3 Tbsp. dark brown soft sugar
1 Tbsp. fresh thyme leaves
2 tsp. coarsley ground black pepper
2 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 Tbsp. vegetable oil
finely grated zest and juice 1 lime, plus wedges to serve

For The Rice and Beans

225 g long grain rice (not easy cook)
1 Tbsp. vegetable oil
4 spring onions, chopped, plus extra to serve
1 tsp. fresh thyme leaves, chopped
1/4 tsp. ground allspice
400 g light coconut milk
200 ml chicken stock
400 g tin red kidney beans, drained and rinsed

Directions

1 Slash three or four deep cuts into each chicken piece and put into a large bowl. Whizz remaining jerk ingredients in a small food processor or blender with 1tsp salt until fairly smooth. Rub into chicken. Cover; chill for at least 4hr (up to 24hr).
2 Preheat oven to 200°C (180°C fan) mark 6. Line a baking tray with foil and arrange chicken pieces on it, spooning over excess marinade. Cook for 40-45min, until chicken is cooked through.
3 When chicken has 15min left, prepare rice. Rinse thoroughly in a sieve under cold water; drain. Heat oil in a medium pan over low heat; fry spring onions for 2min. Add thyme and allspice and stir for 30sec, then add drained rice and stir to coat. Stir in coconut milk, stock and 1tsp salt; turn up heat and bring to the boil. Stir once, then reduce heat and simmer gently for 10min, until rice is cooked but still has a bit of bite. Stir in kidney beans; simmer for 4min.
4 Preheat grill to high. Grill cooked chicken for 2-3min to crisp skin. Serve with the rice and beans, scattered with extra spring onions and lime wedges.

Per serving:

Calories: 758

Protein: 41g

Fat: 34g

Saturates: 12g

Carbs: 70g

Sugars: 13g

Fibre: 7g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time