Jerk Chicken and Rice
Ingredients
- boneless and skinless chicken thighs
- juice of 1 lime
- jerk seasoning (Schwartz brand)
- salt
- pepper
- ground coriander
- garlic
- canola oil spray
- white onion
- mixed peppers
- canola oil
- garlic (Very Lazy brand)
- small tin of red kidney beans
- rice
- stock made from water and 1 lime and ginger pot (Knorr brand)
- fresh herbs
- lime wedges
- spring onions
Preparation
Marinate the chicken thighs in lime juice, jerk seasoning, salt, pepper, ground coriander, and garlic for at least half an hour.
Grill the chicken in the oven on medium heat, turning halfway through, until cooked and crispy, and spray with canola oil.
Let the chicken rest before serving.
Fry white onion and mixed peppers in canola oil until softened.
Add salt, pepper, garlic, and jerk seasoning, and fry for a few minutes.
Add a small tin of red kidney beans and the desired amount of rice.
Top with stock made from water and one lime and ginger pot, and heat on high until the water boils.
Reduce heat to low-medium and cook for 10 to 15 minutes until the rice is done.
Fluff the rice with a fork.
Serve topped with the chicken, fresh herbs, lime wedges, and spring onions.