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Ingredients requirements Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF:

1. Prepare of Jerk Marinade
2. Prepare 2 tbsp - garlic, finely chopped
3. Take 1 1/2 tbsp dried thyme
4. Take 1 tbsp - oregano
5. Get 1 tbsp for low-sodium salt
6. Prepare 1 tbsp for black pepper
7. Take 4 tsp for red pepper flakes
8. Require 4 tsp of chilli powder
9. Prepare 1 tsp - garlic powder
10. Get 1 tsp ground coriander
11. Prepare 1 tsp for ground ginger
12. You need 1 tsp of turmeric
13. Prepare 1 tsp for curry powder
14. Provide 1/2 tsp cayenne pepper
15. Give 1/2 tsp ground allspice
16. Give 480 ml - fresh orange juice
17. Get 480 ml for fresh pineapple juice
18. Make ready 240 ml - worcestershire sauce, see my profile for a gluten-free recipe
19. Require 6 - skinless, boneless chicken breasts
20. You need for Rice & Peas (Kidney Beans)
21. Require 2100 ml boiling water
22. Take 400 grams - can of coconut milk
23. You need 550 grams for basmati rice
24. Take 5 clove of garlic, finely chopped
25. Provide 3 - spring onions/scallions, just the green leaves, sliced
26. Take 1 of scotch bonnet chilli, whole
27. Need 2 tsp - dried thyme
28. You need 1 tsp for salt
29. Get 1 tsp - pepper
30. You need 1 can of red kidney beans, 400g undrained

Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF how to cook:

1. In a large bowl, mix together all of the marinade ingredients apart from the chicken
2. 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
3. To make the rice & peas, first rinse the rice well
4. Put into a large pan with everything apart from the kidney beans and bring back to the boil
5. 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
6. 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
7. Remove the chicken and let it rest for 2 minutes. Cut each piece in half lengthwise
8. 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
9. To finish the rice, remove the chilli, add the undrained kidney beans and simmer for a further 5 minutes
10. Take off the heat and let sit until the liquid is all absorbed
11. Serve the chicken over the rice & peas

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