One Pot Jamaican Jerk Chicken, Rice and Beans
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 people
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Calories
725 kcal
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Course
Main Course
One Pot Jamaican Jerk Chicken, Rice and Beans
Description
This recipe begins by coating chicken thighs with a jerk marinade made from smoked paprika, allspice, chili flakes, ground ginger, thyme, lime juice, and olive oil. After marinating (1-2 hours recommended), the chicken is seared skin-side down to develop color. Then, spring onions and garlic are sautéed in the same pan, followed by adding rice, kidney beans with their liquid, coconut milk, chicken stock cube, and lime juice. The seared chicken pieces are returned skin-side up atop the rice mixture. Covered and baked in a preheated oven at 220°C for 25 minutes total, the dish cooks through with the rice absorbing coconut flavors and spices, resulting in tender chicken with moist, spiced rice and beans. Garnished with spring onions and served with lime wedges, this makes a hearty and fragrant one-pot meal.
Ingredients
Jerk Marinade
- 4 teaspoons smoked paprika
- 2 teaspoons allspice
- 1 teaspoon chili flakes more if you like things HOT!
- 1 teaspoon ground ginger
- 1 teaspoon thyme (ideally fresh, but dried will do)
- lime juice of 1
- 2 tablespoons olive oil
Jerk Chicken, Rice and Beans
- 8 chicken thigh bone in and skin on, or chicken leg
- 1-2 tablespoons olive oil for frying
- 4 spring onions sliced finely
- 3 garlic grated or crushed, cloves
- 300 g rice
- 400 g Kidney Beans including the water, from a tin
- 400 ml coconut milk tin
- 1 chicken stock cube (I use Kallo organic)
- lime juice of 1
- limes extra limes, sliced spring onions, to serve
- spring onions extra limes, sliced spring onions, to serve
- fresh chilli sliced, to serve (optional)
Instructions
- Mix all the ingredients for the jerk marinade in a large bowl, then add the chicken and coat thoroughly. Ideally marinate for 1-2 hours, if time permits. If not, simply carry on with the rest of the recipe.
- Preheat your oven to 220C / 200C / gas mark 7 / 425F.
- Heat up a large oven-proof frying pan (see notes) on high and add a little olive oil. Add in the chicken, skin side down and fry for 2 minutes on the skin side, then flip over and fry for 1 more minute on the other side. Remove to a plate.
- Put the frying pan back on the heat, turn the heat right down and add the spring onions and garlic. Fry for two minutes, then add the rice, kidney beans (including the water) and coconut milk. Crumble in the chicken stock cube and squeeze in the lime juice.
- Bring to the boil then add the chicken, skin side up. Cover with a lid or tin foil and place in your preheated oven for 15 mins, then uncover and cook for a further 10 minutes.
- Scatter with sliced spring onion and serve with lime wedges. You could scatter over some fresh chillies too if you like a hotter flavour.
Notes
- Marinate chicken 1–2 hours if possible for enhanced flavor, but the dish remains tasty without.
- If an ovenproof frying pan is unavailable, sauté ingredients in a regular pan then transfer to an oven-safe dish covered with foil or lid for baking.
- Nutrition information provided is approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Calories | 725kcal | 36% |
| Carbohydrates | 62g | 21% |
| Protein | 32g | 64% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 85mg | 28% |
| Sodium | 260mg | 11% |
| Potassium | 781mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 80mg | 8% |
| Iron | 6.3mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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