One-Pan Jerk Chicken and Rice
Jerk seasoning is fragrant with cloves, thyme and chilli. It should have some heat, which can of course be toned down depending on who you are cooking for. Traditionally, Jerk Chicken would be cooked on a bbq and accompanied by rice and peas (which are actually kidney beans) but cooking all the Ingredients together like this and allowing the chicken skin to crisp up works really well for a quick, mid-week alternative. 👋 This recipe makes 4 generous adult portions and will benefit from extra marinating time, if you have it.
Method
Based on 4 servings, adjust as needed.
Step 1
Into a large bowl or tray place the chicken thighs and drumsticks. Add half of the vegetable oil (or coconut oil) along with half of the jerk seasoning. Season with pepper and the soy sauce. Leave in the fridge to marinate while you prepare the vegetables. The chicken can marinate for up to 24hrs if you wish.
Step 2
Preheat the oven to 200°C/180°C fan. Wash the rice in a colander until the water runs clear and leave it to drain.
Step 3
Chop the onion, pepper and garlic and top and tail the green beans. Heat a large casserole pan and add the remaining vegetable oil. Remove the chicken from the fridge and lay in the hot oil. Do this in 2 batches to prevent overcrowding in the pan. Cook the chicken until the skin is coloured on all sides. This will take about 6-8 minutes per batch. Remove the browned chicken from the pan and drain off a majority of the chicken fat.
Step 4
Into the same pan, once hot add the diced onion and peppers. Add the remaining jerk seasoning and cook for 2 minutes. Now add the garlic and the washed rice. Pour in the coconut milk, chicken stock, the drained kidney beans and the trimmed green beans.
Step 5
Bring the liquid to a simmer before adding the sealed chicken back into the pan with the rice. Transfer the whole pan to your preheated oven and cook for 35-40 minutes.
Step 6
Once all the liquid has been absorbed, the rice is tender and the chicken cooked through, the dish is ready to serve with a wedge of lime.
- Ingredients
- Based on 4 servings
-
1 kg Chicken Thighs and Drumsticks 2x Sainsbury's British Fresh Chicken Skin on Thighs & Drumsticks 540g -
1 White Onion, peeled and diced 1x Sainsbury's Onions Loose -
2 Garlic Cloves, peeled and chopped 1x Sainsbury's Garlic -
1 Red Pepper, sliced 1x Sainsbury's Red Pepper -
400 ml Coconut Milk 1x Sainsbury's Coconut Milk Light 400g -
200g Green Beans, top and tailed 1x Sainsbury's Fine Green Beans 200g -
200ml Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
2 tbsp Vegetable Oil, or coconut oil 1x Sainsbury's Vegetable Oil 1L -
1 Tin Kidney Beans, drained 1x Sainsbury's Red Kidney Beans in Water 400g (240g*) -
2 tbsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
1 Lime, cut into wedges 1x Sainsbury's Limes -
2 tbsp Jerk Seasoning 1x Dunn's River Jerk Seasoning 100g -
200g Long Grain Rice 1x Sainsbury's Easy Cook Long Grain White Rice 500g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g