Bursting with exciting spicy Jamaican flavours, this simple One Pot Jerk Chicken, Rice and Beans is ready in well under an hour and creates very little washing up – my idea of the perfect midweek meal! (Serves 4-6, depending on appetite.)
Course Main Course, One Pot
Cuisine Caribbean, Jamaican
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Eb Gargano
1teaspoonchilli flakes(more if you like things HOT!)
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.
(1) Ideally you would marinate the chicken for 1-2 hours but if you haven’t got the time, simply continue with the recipe – it will still taste good! (2) If you don’t have an ovenproof frying pan, then start this recipe in a regular frying pan and transfer everything to a wide oven dish or roasting tray and cover with a lid or tin foil.Nutrition information is approximate and meant as a guideline only.