One Pot Jamaican Jerk Chicken with Rice and Peas
Very juicy and crispy chicken with rice and peas, which is packed with flavour and nutrients.
Servings: 4 People
Calories: 245kcal
Ingredients
For the Jerk Chicken
- 2-3 Chicken quarters or 1 lb chicken, washed
- ½ large Onion
- ½ thumb size Ginger
- 4-5 sprigs Fresh Thyme
- 4 Garlic cloves
- 2 Green onion
- 1 Scotch bonnets
- ½ teaspoon Nutmeg
- ½ teaspoon Cinnamon powder
- 1 teaspoon Salt
- 2 teaspoon All spice
- 2 teaspoon Chicken bouillon
- ½ teaspoon Browning
If Using Store Bought Marinade
- 3 tablespoon Jerk Marinade
- 2 teaspoon Chicken Bouillon
- Salt to taste taste the marinade to know the salt content
For the Rice and Peas
- 2 cups Rice washed
- 1 can 540ml Red kidney beans with the liquid.
- 2 cups 400ml Coconut milk
- 3 cups Chicken broth low sodium or water
- ½ large Onion
- 1 teaspoon Salt
- 1 teaspoon Chicken bouillon
- 2 teaspoon Jerk seasoning optional
- ½ teaspoon Black pepper
- 1 teaspoon Paprika
- Cooking oil
Instructions
- Blend all the ingredients for the chicken till smooth. If using the store-bought marinade, skip this step.½ large Onion, ½ thumb size Ginger, 4-5 sprigs Fresh Thyme, 4 Garlic cloves, 2 Green onion, 1 Scotch bonnets, ½ tsp Nutmeg, ½ tsp Cinnamon powder, 1 tsp Salt, 2 tsp All spice, 2 tsp Chicken bouillon, ½ tsp Browning
- Put the chicken in a bowl and pat dry using a paper towel. Pour the blended mix on it and marinade until the chicken is well coated.2-3 Chicken quarters
- You can let it marinate for about 1 hour to overnight or cook it immediately.
- In a pot, add cooking oil and sear each side of the chicken for 1 minute. Remove and set aside.Cooking oil
- In the same pot, sauté the onion until it softens.½ large Onion
- Add the rice with the rest of the ingredients for the rice and peas, broth, or water and stir.2 cups Rice, 1 can 540ml Red kidney beans, 2 cups 400ml Coconut milk, 3 cups Chicken broth, 1 tsp Salt, 1 tsp Chicken bouillon, 2 tsp Jerk seasoning, ½ tsp Black pepper, 1 tsp Paprika
- Put the chicken on the rice, with some fresh thyme and green onion, and cover the pot to cook on medium heat till the rice is tender, and the water dries.
- Transfer to a plate and serve immediately.
Video
Nutrition
Calories: 245kcal | Carbohydrates: 17g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 2492mg | Potassium: 343mg | Fiber: 2g | Sugar: 3g | Vitamin A: 743IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg