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 czosnek; 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 sos sojowy; 2 tbsp lime juice; 2 tbsp oliwa z oliwek; 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✂ 30krojenie👤 5porcji🧊 3dlodówka580kcal36 gP56 gC22 gF

Wszystkożerny📦 Meal prep❄ Do zamrażarki

Mikro na porcję

% dziennego zapotrzebowania dorosłego (FDA/EFSA średnia)

Żelazo
25%
Wapń
7%
B12
33%
Omega-3
18%
Cynk
44%

Składniki

•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 czosnek
•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

Kroki

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.

Tłumaczenie w trakcie — pokazana wersja angielska.