Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, vickys jerk chicken w jamaican-style rice & peas, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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To begin with this recipe, we have to first prepare a few ingredients. You can have vickys jerk chicken w jamaican-style rice & peas, gf df ef sf nf using 30 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF:
- Get Jerk Marinade
- Make ready 2 tbsp garlic, finely chopped
- Take 1 1/2 tbsp dried thyme
- Prepare 1 tbsp oregano
- Prepare 1 tbsp low-sodium salt
- Get 1 tbsp black pepper
- Take 4 tsp red pepper flakes
- Make ready 4 tsp chilli powder
- Take 1 tsp garlic powder
- Make ready 1 tsp ground coriander
- Make ready 1 tsp ground ginger
- Take 1 tsp turmeric
- Prepare 1 tsp curry powder
- Take 1/2 tsp cayenne pepper
- Prepare 1/2 tsp ground allspice
- Make ready 480 ml fresh orange juice
- Get 480 ml fresh pineapple juice
- Get 240 ml worcestershire sauce, see my profile for a gluten-free recipe
- Prepare 6 skinless, boneless chicken breasts
- Make ready Rice & Peas (Kidney Beans)
- Make ready 2100 ml boiling water
- Prepare 400 grams can of coconut milk
- Prepare 550 grams basmati rice
- Get 5 clove garlic, finely chopped
- Take 3 spring onions/scallions, just the green leaves, sliced
- Make ready 1 scotch bonnet chilli, whole
- Prepare 2 tsp dried thyme
- Take 1 tsp salt
- Prepare 1 tsp pepper
- Take 1 can red kidney beans, 400g undrained
Instructions to make Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF:
- In a large bowl, mix together all of the marinade ingredients apart from the chicken
- 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
- To make the rice & peas, first rinse the rice well
- Put into a large pan with everything apart from the kidney beans and bring back to the boil
- 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
- 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
- Remove the chicken and let it rest for 2 minutes. Cut each piece in half lengthwise
- 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
- To finish the rice, remove the chilli, add the undrained kidney beans and simmer for a further 5 minutes
- Take off the heat and let sit until the liquid is all absorbed
- Serve the chicken over the rice & peas
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