Jamaican jerk chicken with rice and peas

Name: Jamaican jerk chicken with rice and peas
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5
Ingredients: 800 g chicken thighs (bone-in, skin-on); 1 pc scotch bonnet pepper (seeded, minced); 6 stalk scallions (chopped); 1 tbsp ginger (grated); 4 clove ail; 2 tbsp fresh thyme; 1.5 tsp ground allspice (pimento); 0.5 tsp ground cinnamon; 0.25 tsp ground nutmeg; 1 tbsp brown sugar; 2 tbsp sauce de soja; 2 tbsp lime juice; 2 tbsp huile d'olive; 250 g long-grain rice; 240 g canned red kidney beans (drained); 250 ml coconut milk

Caribbean iconic — chicken thighs marinated in allspice-thyme-scotch-bonnet jerk paste, served over coconut rice with kidney beans.

⏱ 75min✂ 30préparation👤 5pers.🧊 3dfrigo580kilocalories36 gP56 gC22 gF

Omnivore📦 Cuisinier par lots❄ Congélation OK

Micros par portion

% de l'apport quotidien adulte (FDA/EFSA moyenne)

Fer
25 %
Calcium
7 %
B12
33 %
Oméga-3
18 %
Zinc
44 %

Ingrédients

•800 g chicken thighs (bone-in, skin-on)
•1 pc scotch bonnet pepper (seeded, minced)
•6 stalk scallions (chopped)
•1 tbsp ginger (grated)
•4 clove ail
•2 tbsp fresh thyme
•1.5 tsp ground allspice (pimento)
•0.5 tsp ground cinnamon
•0.25 tsp ground nutmeg
•1 tbsp brown sugar
•2 tbsp

Étapes

1.Blend scallions + chili + ginger + garlic + thyme + allspice + cinnamon + nutmeg + sugar + soy + lime + oil into jerk paste.
2.Coat chicken; marinate ≥ 4 h ideally overnight.
3.Sauté rice 1 min; add coconut milk + beans + 350 ml water; simmer covered 18 min.
4.Sear chicken thighs skin-side down 6 min; flip + finish 8 min.
5.Plate chicken over rice + peas; spoon pan juice.

Traduction en cours — version anglaise affichée.