Jamaican rice and beans with jerk chicken Recipe

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serves:

4

Skill:

medium

Spice:

Mild

5-a-day:

1

Prep:

30 min

Cooking:

2 hr

Nutrition per portion

RDA
Calories 696 kCal 35%
Fat 24g 34%
  -  Saturates 11g 55%

A Caribbean dish ideal for family meals or parties – and not too expensive. Made from dried red kidney beans and rice flavoured with chilli, garlic and coconut. Served with spicy chicken.

Ingredients

  • 90g (3oz) dried red kidney beans
  • 1 onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 3 sprigs fresh thyme
  • 1 chilli pepper, deseeded and finely chopped
  • 1 tsp poultry seasoning
  • 300g (10oz) basmati rice
  • 60g (2oz) creamed coconut
  • 1 tsp salt
  • For the jerk chicken:
  • 4 skinless chicken thighs and 4 drumsticks
  • Salt and freshly ground black pepper
  • 1 onion, peeled and grated
  • 2 cloves garlic, peeled and grated
  • 2 tsp jerk seasoning
  • 3 tbsp jerk barbecue sauce (we used Reggae Reggae)
  • 2 tablespoons sunflower oil

Method

  • Put the dried kidney beans into a large bowl and pour over 1.75 litres (3 pints) water. Cover and leave overnight.

  • Meanwhile, make the jerk chicken: Put the chicken pieces into a non-metallic dish. Pierce the meat several times with a sharp knife. Season, then rub with the grated onion and garlic and jerk seasoning. Pour over the barbecue sauce and stir to combine. Cover and marinate overnight.

  • Pour the beans and soaking liquid into a very large pan with a lid. Add the onion, garlic, thyme, chilli pepper and poultry seasoning. Bring to the boil and boil vigorously for 10 mins (to destroy the toxins). Reduce heat and simmer for 1 hour until beans are almost tender.

  • In the meantime, heat the sunflower oil in a large frying pan. Brown the chicken all over, for about 15 mins, then add 100ml (3½fl oz) water, cover and simmer for 25 mins until the chicken is really tender.

  • Rest a sieve over a large measuring jug, and strain the beans, reserving the liquid. Tip the beans back into the pan. Pour in ¾ litre (1¼ pints) of the reserved bean cooking liquid. (Top up with water if necessary.)

  • Add the rice to the pan with the creamed coconut and salt. Cover, bring to the boil and simmer very gently for 15 minutes until the rice is tender and the liquid absorbed. Turn off heat and leave it to rest for 10 minutes without lifting the lid. Serve the rice and beans with the jerk chicken.

More Recipe Ideas

Top Tip

If you haven't got time to soak the beans overnight, put them in a bowl, pour over boiling water and leave to soak for 3 hours. Microwave with liquid on High for 5 minutes. Continue with Step 3.