Jamaican Jerk Chicken, Rice and Beans

Name: Jamaican Jerk Chicken, Rice and Beans
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Northern Europe
Ingredients: 4 tsp smoked paprika; 2 tsp allspice; 1 tsp each chilli flakes, ground ginger and thyme; 1 tsp each chilli flakes, ground ginger and thyme; 1 tsp each chilli flakes, ground ginger and thyme; 2 limes, juiced; 2 limes, juiced; 8 chicken thighs or legs, bone in and skin on; 8 chicken thighs or legs, bone in and skin on; 8 chicken thighs or legs, bone in and skin on; 8 chicken thighs or legs, bone in and skin on; 1-2 tbsp olive oil; 3 cloves of garlic, grated; 300 g rice; 400 g tinned kidney beans; 400 ml tinned coconut milk; 1 chicken stock cube; Spring onions, sliced; Fresh chillies, sliced (optional); 1 lime, cut into wedges

Preparation info

Serves:
6

Difficulty
Easy
Ready in
45 min

Appears in

Strong and Northern

By Katie Fisher

Published 2019

About

Ingredients

For the Jerk Marinade

4 tsp smoked paprika
2 tsp allspice
1

Europe
Americas
United Kingdom
Jamaica
Sheffield
Main course
Gluten-free

Method

For the Jerk Marinade

Set half the lime juice aside, then mix all the ingredients for the marinade together in a large bowl, then add the chicken and coat thoroughly. Leave to marinate for 1 to 2 hours.

For the Jerk Chicken, Rice and Beans

Preheat the oven to