Jerk Chicken with Rice and Peas

Ingredients

• 4 pieces chicken thighs
• 2 tablespoons jerk seasoning
• 2 tablespoons olive oil
• 1 cup rice
• 1 can kidney beans
• 1 cup coconut milk
• 1 cup water
• 2 pieces scallions
• 2 cloves garlic
• 1 inch ginger
• 1 piece lime
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   In a large bowl, combine the jerk seasoning, olive oil, juice of the lime, minced garlic, and grated ginger to create a marinade.

2. 2

   Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

3. 3

   Preheat your grill or oven to 400°F (200°C).

4. 4

   Remove the chicken from the marinade and place it on the grill or in a baking dish. Cook for 25-30 minutes, turning halfway through, until the internal temperature reaches 165°F (75°C).

5. 5

   While the chicken is cooking, rinse the rice under cold water until the water runs clear.

6. 6

   In a medium saucepan, combine the rinsed rice, kidney beans (drained and rinsed), coconut milk, water, and salt. Bring to a boil over medium-high heat.

7. 7

   Once boiling, reduce the heat to low, cover the saucepan, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.

8. 8

   While the rice is cooking, chop the scallions.

9. 9

   Remove the chicken from the grill or oven, and let it rest for 5 minutes before slicing.

10. 10

    Fluff the rice and beans with a fork, then stir in the chopped scallions.

11. 11

    Serve the jerk chicken on a plate alongside the rice and peas. Enjoy!