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 garlic; 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 soy sauce; 2 tbsp lime juice; 2 tbsp olive oil; 250 g long-grain rice; 240 g canned red kidney beans (drained); 250 ml coconut milk

Recipes
Jamaican jerk chicken with rice and peas
Omnivore📦 Batch cook❄ Freezer-friendly

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

kcal

580

36g

56g

22g

⏱ 75 min✂ 30 prep👤 5 serves🧊 3fridge

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 garlic
2 tbsp fresh thyme
1.5 tsp ground allspice (pimento)
0.5 tsp ground cinnamon

Steps

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.

Per serving micros

% of adult daily reference intake (FDA/EFSA averaged)

Iron
25%
Calcium