Jamaican jerk chicken with rice

Jamaican jerk chicken with rice is a flavourful and aromatic dish that is sure to delight your taste buds. Marinated in a blend of spices and jerk sauce, the chicken takes on a deep, spicy flavour that pairs perfectly with the creamy coconut rice and red beans. This dish is perfect for lunch or dinner when you want to try something exotic and nutritious.

The process of preparing Jamaican jerk chicken begins with marinating the meat in an intense blend of spices that give it a unique flavour and aroma. The chicken is then fried until it becomes tender and starts to fall apart, making each bite juicy and full of flavour. Rice cooked with coconut milk and red beans is a classic addition to this dish, adding creaminess and a delicate sweetness, perfectly balancing the spiciness of the chicken.

Jamaican jerk chicken with rice is the perfect choice for a family dinner or a gathering with friends. Its exotic flavour and aroma will transport you straight to the Caribbean without leaving home. This dish is not only delicious but also full of nutritional value, making it ideal for anyone who wants to enjoy a healthy and nutritious meal.

Jamaican jerk chicken with rice

Portions: 4 Preparation time: 20 minutes Cooking time: 50 minutes 50 minutes

Nutritional values 600 kcal 25g fat

Assessment: 5.0/5

( 1 votes )

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INGREDIENTS

Chicken:

• 1 kg boneless and skinless chicken thighs
• 2 tablespoons vegetable oil
• 1 onion
• 3 cloves of garlic
• 1 tsp fresh ginger, grated
• 2 tablespoons soy sauce
• 2 tbsp jerk sauce
• 1 tbsp apple cider vinegar
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon brown sugar
• Salt and pepper to taste

Rice:

• 2 cups basmati rice
• 4 cups of water
• 1 can of coconut milk (400 ml)
• 1 can red beans (400 g)
• 1 teaspoon salt
• 1 teaspoon thyme

INSTRUCTIONS

Chicken preparation:

• In a large bowl, mix soy sauce, jerk sauce, apple cider vinegar, garlic, ginger, onion, thyme, smoked paprika, cinnamon, nutmeg, brown sugar, salt and pepper.
• Add the chicken and coat thoroughly in the marinade. Set aside for at least 1 hour, preferably overnight.

Cooking the chicken:

• In a large frying pan, heat the vegetable oil. Add the chicken with the marinade and fry over a medium heat until the meat is tender and starting to fall apart, about 30 minutes.
• Shred the chicken with a fork into small pieces.

Rice preparation:

• In a large pot, boil water with coconut milk and salt.
• Add the rice, red beans and thyme. Cook over a low heat until the rice has absorbed all the liquid and is tender, about 15-20 minutes.

Serving:

• Ladle the rice onto plates and put the jerk chicken on top. Serve immediately.

NOTES

• Jerk sauce: You can buy ready-made jerk sauce or prepare it yourself.
• Chicken: Make sure the chicken is well cooked and tender so that it can be easily shredded.
• Rice: You can add some chopped fresh chives or coriander to the rice for extra flavour.