Steps to Prepare Any-night-of-the-week Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF

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We hope you got benefit from reading it, now let's go back to vickys jerk chicken w jamaican-style rice & peas, gf df ef sf nf recipe. You can cook vickys jerk chicken w jamaican-style rice & peas, gf df ef sf nf using 30 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF:

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

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

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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