Jerk chicken with rice and peas
Fiery allspice and thyme chicken breast with rice and kidney beans, the Caribbean way but with no coconut milk or oil.
- Time50 min plus marinating
- LevelMedium
- Costabout £1.73 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Blend the spring onions, garlic, chilli, allspice, first measure of thyme, cinnamon, pepper, lime juice and vinegar to a rough paste. Rub it all over the chicken. Cover and chill for at least 1 hour.
- 2
Heat the oven to 200°C (180°C fan). Place the chicken on a rack over a tray and spray lightly with low fat cooking spray.
- 3
Roast for 25 to 30 minutes until dark at the edges and cooked through with no pink inside.
28 min 20 s - 4
Meanwhile rinse the rice. Put it in a pan with the beans, water and second measure of thyme. Bring to the boil, cover and cook on a low heat for 12 minutes.
12 min - 5
Turn off the heat and leave covered for 5 minutes, then fluff with a fork.
- 6
Slice the chicken and serve on the rice with lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.