Jerked angry birds

Name: Jerked angry birds
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves: 4
Ingredients: 1 lime, quartered; salt and freshly ground black pepper; 1 bunch of coriander/cilantro leaves, chopped; grated zest and juice of ½ lime; 480 ml/16 fl oz/2 cups chicken stock; 2 tbsp tomato purée/paste; 400 g/14 oz can pinto beans, drained; 150 g/5½ oz/¾ cup long-grain white rice, rinsed and drained; 2 spring onions/scallions, chopped; ½ tsp dried thyme; 1½ green or red peppers, deseeded and finely chopped; 2 small red onions, diced; 2 garlic cloves, crushed; 1 tsp soft brown sugar; 1 celery stalk, finely chopped; 2 tbsp sunflower oil; 4 boneless chicken breasts, skin on, flesh slashed

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

A good jerk chicken is underpinned by the seasonings that come from the jerk trinity of allspice, Scotch bonnet and thyme. Think about where these flavours take you and up the amount as you wish.

The masochist in me usually adds double the Scotch bonnet.

Ingredients

4 boneless chicken breasts, skin on, flesh slashed
2 tbsp sunflower oil
2 small red onions

Main course
Gluten-free

Method

First, make the jerk sauce. Add 2 tablespoons of the jerk sauce to the chicken breasts and rub it into the slashed flesh. Leave, covered, in the refrigerator for at least 2 hours and preferably overnight.

Heat the oil in a large heavy-based pan. Bring to a medium-high heat and add the chicken breasts, skin-side down. Turn after 2–3 minutes and cook the