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

Recettes
Jamaican jerk chicken with rice and peas
Omnivore📦 Cuisinier par lots❄ Congélation OK

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

kilocalories

580

P

36g

C

56g

F

22g

⏱ 75 min✂ 30 préparation👤 5 pers.🧊 3frigo

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

Étapes

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

Micros par portion

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

Fer
25 %
Calcium

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

7 %

B12

33 %

Oméga-3

18 %

Zinc

44 %

Traduction en cours — version anglaise affichée.

Toutes les recettes