Simple Way to Make Quick Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Perfect Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF estimated approx 40 mins.
To begin with this particular recipe, we have to first prepare a few components. You can cook Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF using 30 ingredients and 11 steps. Here is how you cook it.
You can spice this up or down according to your personal taste but jerk is meant to be HOT! Great served with a cool mango salsa (try my mango & peach one previously listed!)
Ingredients and spices that need to be Take to make Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF:
- Jerk Marinade
- 2 tbsp garlic, finely chopped
- 1 1/2 tbsp dried thyme
- 1 tbsp oregano
- 1 tbsp low-sodium salt
- 1 tbsp black pepper
- 4 tsp red pepper flakes
- 4 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp curry powder
- 1/2 tsp cayenne pepper
- 1/2 tsp ground allspice
- 480 ml fresh orange juice
- 480 ml fresh pineapple juice
- 240 ml worcestershire sauce, see my profile for a gluten-free recipe
- 6 skinless, boneless chicken breasts
- Rice & Peas (Kidney Beans)
- 2100 ml boiling water
- 400 grams can of coconut milk
- 550 grams basmati rice
- 5 clove garlic, finely chopped
- 3 spring onions/scallions, just the green leaves, sliced
- 1 scotch bonnet chilli, whole
- 2 tsp dried thyme
- 1 tsp salt
- 1 tsp pepper
- 1 can red kidney beans, 400g undrained
Steps to make Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF
- In a large bowl, mix together all of the marinade ingredients apart from the chicken
- Put the chicken in a dish, pour over enough marinade to cover it in and reserve the rest. Cover both and chill in the fridge overnight
- To make the rice & peas, first rinse the rice well
- Put into a large pan with everything apart from the kidney beans and bring back to the boil
- Turn down to a simmer, put the lid on the pan and let the rice cook for 25 minutes or until just a little water remains in the pan
- Meanwhile, preheat the grill/broiler on medium and cook the chicken, discarding the marinade for 4 minutes on each side then remove and cool. The chicken won't be cooked fully at this point
- Remove the chicken and let it rest for 2 minutes. Cut each piece in half lengthwise
- Turn the grill to low, brush the chicken all over with the reserved marinade and continue to cook for a further 10 minutes or until the chicken is done, basting frequently with the marinade
- To finish the rice, remove the chilli, add the undrained kidney beans and simmer for a further 5 minutes
- Take off the heat and let sit until the liquid is all absorbed
- Serve the chicken over the rice & peas
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