Jerk Chicken with Rice and Peas
A flavorful dish that combines spicy jerk chicken with creamy coconut rice and hearty black-eyed peas, perfect for sharing with loved ones.
Ingredients
For the Chicken
- 2 lbs jerk chicken This is the star of the dish! The marinade gives the chicken its iconic spicy flavor.
For the Rice and Peas
- 1 cup long-grain rice Perfect for soaking up all the deliciousness.
- 1 can black-eyed peas (15 oz) Adds texture and extra protein.
- 1 cup coconut milk Gives the rice a creamy consistency.
- 1 cup water
- 1/2 cup chopped green onions Offers a fresh crunch.
- 1 tablespoon thyme Adds a warm, earthy flavor.
- Salt and pepper to taste Important for enhancing all flavors.
Instructions
Preparation
- Marinate the jerk chicken by coating it with jerk seasoning and let it sit for at least 1 hour or overnight.
Cooking the Chicken
- Grill, bake, or pan-fry the marinated chicken, cooking for about 30 minutes until golden brown and cooked through.
Preparing the Rice
- In a medium pot, combine the long-grain rice, coconut milk, and water. Bring to a boil over medium heat.
Cooking the Rice
- Reduce heat to low, cover, and let it simmer for about 20 minutes.
Adding the Peas
- Fluff the rice with a fork and gently fold in the drained black-eyed peas, green onions, thyme, salt, and pepper. Cook for an additional 5 minutes over low heat.
Plating Your Dish
- Serve the vibrant rice and peas on a plate topped with jerk chicken and optionally drizzle with more coconut milk.
Notes
For best results, allow chicken to marinate longer. Use a meat thermometer to check for doneness around 165°F. Consider broiling for crispier skin.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 80gProtein: 40gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 4g
Tried this recipe?Let us know how it was!