Recipe of Quick Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF

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The ingredients needed to make Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF:

1. Get Jerk Marinade
2. Make ready 2 tbsp garlic, finely chopped
3. Take 1 1/2 tbsp dried thyme
4. Prepare 1 tbsp oregano
5. Take 1 tbsp low-sodium salt
6. Make ready 1 tbsp black pepper
7. Make ready 4 tsp red pepper flakes
8. Take 4 tsp chilli powder
9. Prepare 1 tsp garlic powder
10. Take 1 tsp ground coriander
11. Make ready 1 tsp ground ginger
12. Take 1 tsp turmeric
13. Make ready 1 tsp curry powder
14. Take 1/2 tsp cayenne pepper
15. Take 1/2 tsp ground allspice
16. Take 480 ml fresh orange juice
17. Take 480 ml fresh pineapple juice
18. Get 240 ml worcestershire sauce, see my profile for a gluten-free recipe
19. Prepare 6 skinless, boneless chicken breasts
20. Make ready Rice & Peas (Kidney Beans)
21. Get 2100 ml boiling water
22. Make ready 400 grams can of coconut milk
23. Prepare 550 grams basmati rice
24. Prepare 5 clove garlic, finely chopped
25. Make ready 3 spring onions/scallions, just the green leaves, sliced
26. Take 1 scotch bonnet chilli, whole
27. Take 2 tsp dried thyme
28. Get 1 tsp salt
29. Make ready 1 tsp pepper
30. Get 1 can red kidney beans, 400g undrained

Instructions to make Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF:

1. In a large bowl, mix together all of the marinade ingredients apart from the chicken
2. Put the chicken in a dish, pour over enough marinade to cover it in and reserve the rest. Cover both and chill in the fridge overnight
3. To make the rice & peas, first rinse the rice well
4. Put into a large pan with everything apart from the kidney beans and bring back to the boil
5. Turn down to a simmer, put the lid on the pan and let the rice cook for 25 minutes or until just a little water remains in the pan
6. Meanwhile, preheat the grill/broiler on medium and cook the chicken, discarding the marinade for 4 minutes on each side then remove and cool. The chicken won't be cooked fully at this point
7. Remove the chicken and let it rest for 2 minutes. Cut each piece in half lengthwise
8. Turn the grill to low, brush the chicken all over with the reserved marinade and continue to cook for a further 10 minutes or until the chicken is done, basting frequently with the marinade
9. To finish the rice, remove the chilli, add the undrained kidney beans and simmer for a further 5 minutes
10. Take off the heat and let sit until the liquid is all absorbed
11. Serve the chicken over the rice & peas

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