Dinner

Jerk Chicken with rice and peas is for Dinner.

Jerk Chicken with rice and peas takes 10 minutes to prepare.

Jerk Chicken with rice and peas takes 25 minutes to cook.

Jerk Chicken with rice and peas makes 2 servings.

The ingredients for Jerk Chicken with rice and peas are:

For the chicken
400g chicken breast, skin on (removed before eating)
1 tbsp runny honey
a few sprigs fresh rosemary
a few sprigs of fresh coriander

For the rice and beans
2 spring onions
1 cinnamon stick
125g long grain rice
300 ml chicken stock
200g black beans

For the jerk sauce
4 spring onions
a small bunch of fresh thyme
3 fresh bay leaves
ground cloves
ground nutmeg
ground allspice
6 tbsp dry sherry
6 tbsp white wine vinegar
1 tbsp runny honey
1 scotch bonnet chilli
4 cloves garlic

salt and pepper to taste

Here is how you make Jerk Chicken with rice and peas:

For the chickenPut the chicken breasts on a board and halve each one, leaving them joined at the top of the breast. Drizzle with olive oil, sprinkle with salt and pepper, then rub all over both sides of the chicken. Put into a hot griddle pan, skin side down and leave to cook. Once the undersides are golden turn the chicken over. Fill a snug fitting baking dish with the jerk sauce and lay the chicken on top, skin side up. Drizzle over the 1 tbsp runny honey and scatter the rosemary and thyme. Put on the top shelf of the oven and bake for 15 minutes or so until cooked through.For the Jerk SauceTrim and roughly chop the spring onions and put into a liquidizer with the leaves from most of the bunch of thyme, 3 bay leaves (stalks removed), a large pinch each of ground cloves, nutmeg and allspice, 6 tbsp each of sherry and white wine vinegar, 1 tbsp honey and 2 tsp of salt. Remove the stalks and seeds from the chilli and add it to the liquidiser, along with the 4 cloves of garlic crushed. Blitz until a smoth paste, adding a drizzle of evoo if needed to loosen the mixture.For the rice and beansPut a large wide saucepan with a lid on a medium heat. Trim and finely slice the spring onions and put in the saucepan with the cinnamon stick, a drizzle of olive oil and a big pinch of salt and pepper. Stir and let soften for a minute or so. Then add the rice and chicken stock. Drain and rinse the beans, then add to the pan. Stir gently. Bring to the boil, then reduce to a medium heat. Put on the lid and leave for 12 minutes, after which the liquid should have been absorbed. Taste and correct the seasoning if need be, then serve with the chicken.Serving Size: Serves 2 with spare sauceNumber of Servings: 2Recipe submitted by SparkPeople user LAURAEGRAY86.

The nutritional information for Jerk Chicken with rice and peas is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 653.2

• Total Fat: 5.7 g
• Cholesterol: 119.6 mg
• Sodium: 323.6 mg
• Total Carbs: 79.6 g
• Dietary Fiber: 13.9 g
• Protein: 62.2 g