Jerk Chicken with Rice & Peas, Coleslaw, Fried Plantain and Jerk Gravy
Equipment
Ingredients
Chicken
chicken thighs (skin-on, bone-in)
800 g
Rice & Peas
long grain rice
300 g
kidney beans (canned, drained)
200 g
coconut milk
400 ml
fresh thyme
4 sprigs
scallions
3 pcs
Coleslaw
green cabbage (shredded)
300 g
carrots (grated)
150 g
mayonnaise
120 g
white vinegar
30 ml
Fried Plantain
ripe plantains
4 pcs
sunflower oil
100 ml
Jerk Gravy
chicken stock
300 ml
jerk seasoning
30 g
cornstarch
15 g
Jerk Marinade
scotch bonnet peppers
3 pcs
garlic cloves (minced)
6 pcs
fresh ginger (minced)
30 g
allspice berries (ground)
10 pcs
fresh thyme
6 sprigs
scallions
6 pcs
soy sauce
60 ml
brown sugar
30 g
lime juice
30 ml
Instructions
Prepare Jerk Marinade
Blend scotch bonnet peppers, garlic, ginger, thyme, scallions, allspice, soy sauce, brown sugar and lime juice into a paste.
Marinate Chicken
Coat chicken thighs thoroughly with jerk marinade and refrigerate for at least 4 hours or overnight.
Cook Rice & Peas
Simmer kidney beans in coconut milk with scallions and thyme, then add rice and cook until tender.
Make Coleslaw
Combine shredded cabbage and grated carrots with mayonnaise and vinegar. Season and chill.
Fry Plantains
Slice plantains diagonally and fry in hot oil until golden and caramelized on both sides.
Grill Jerk Chicken
Grill marinated chicken thighs over medium-high heat, turning occasionally until charred and cooked through.
Prepare Jerk Gravy
Simmer chicken stock with jerk seasoning, then thicken with cornstarch slurry.
Plate and Serve
Serve grilled jerk chicken with rice & peas, coleslaw, fried plantain and jerk gravy on the side.
Original recipe
Storage
Store components separately. Rice & peas and gravy freeze best; reheat chicken in oven 180°C 10 minutes to retain crispiness.
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