Jerk Chicken with Rice and Peas

Smoky, spicy chicken thighs served with creamy coconut rice and kidney beans.

SHOPPING LIST

• chicken thighs8
• jerk seasoning3 tbsp
• long grain rice300g
• coconut milk400ml
• kidney beans1 tin
• thyme1 tsp
• spring onions4
• vegetable oil2 tbsp

METHOD

1. 1Rub the chicken thighs with jerk seasoning and half the oil, then set aside.
2. 2In a large pan, heat the remaining oil and brown the chicken for 3 minutes per side.
3. 3Add the rice, coconut milk, kidney beans, thyme, and 300ml water to the pan.
4. 4Bring to a simmer, cover, and cook for 25 minutes until the rice is tender.
5. 5Uncover and cook for 5 more minutes until the chicken is cooked through with no pink.
6. 6Slice the spring onions and scatter over the top before serving.

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