SPICY JERK CHICKEN WITH RICE AND PEAS

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Transport yourself of Jamaica with spicy jerk chicken with rice and peas.

This marinated Jerk Chicken is truly a flavor sensation, and that much better when you take the extra  time to make rice and peas to pair with it! The island flavor here is most definitely set ti impress. It's a meal you will crave and want to male again and again!

To make our authentically flavored jerk chicken, we must start with a powerfully  flavored marinade and brine combination. The jerk seasoning can be made a day in advance. The chicken needs to marinate for at least four hours and can sit as long as overnight.


INGREDIENTS

For the jerk chicken

  • 2 cloves garlic, roughly chopped 
  • 1 inch piece fresh root ginger, roughly chopped
  • 2 scotch bonnet chilies (see note)
  • 1 medium onion
  • 1 tbsp chopped fresh thyme leaves
  • 1 tsp coriander seeds or 1/2 tsp ground coriander
  • 2 cloves, or pinch of ground cloves
  • 1/2 tsp ground mixed spice
  • 1 tsp curry powder
  • salt and freshly ground black pepper
  • 2 tbsp vegetable oil
  • 4 boneless chicken thighs
  • 25g butter lemon wedge, to serve
For the rice

  • 400g long grain rice (Basmati)
  • 1 packet frozen peas

METHOD

  1. Combine the garlic, ginger, scotch bonnet chili, onion, thyme, coriander seeds, cloves and mixed spice in a food processor and pulse to a rough paste.
  2. Rub the paste all over the chicken thighs and let stand for about 4 hours the longer the better.
  3. Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden brown and cooked through. ( THE JUICES WILL RUN CLEAR WHEN THE CHICKEN IS PIERCED IN THE THICKEST PART WITH A SKEWER.)
  4. For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the green peas and cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork.
  5. To serve, spoon the the rice and peppers onto a serving plate and place the fried chicken thighs on the sides. Garnish with the lemon wedge and serve.

NOTE:

scotch bonnet peppers are extremely hot. Handle with caution. Wash knife, cutting board and all surfaces immediately after working with them. Do not touch your face or and sensitive areas until you've thoroughly scrubbed your hands. If they are unavailable, substitute hot green chilies. 


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Cheers and happy eating!!!!!!

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