Photo: Lily Banse
Jerk chicken with rice & peas
21 ingredients
25 min + 45 min
Serves 6
openrecipes
The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy and served with coconut basmati
Estimated Nutrition (whole recipe, rough)
1021
Calories
49g
Protein
46g
Fat
107g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Scotch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 chicken thighs , bone in
- 1 lime , halved
- hot sauce , to serve (optional)
- 1 big bunch spring onions , roughly chopped
- thumb-sized piece ginger , roughly chopped
- 3 garlic cloves
- ½ a small onion
- 3 scotch bonnet chillies, deseeded if you want less heat
- ½ tsp dried thyme , or 1 tbsp thyme leaves
- juice 1 lime
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 3 tbsp brown sugar
- 1 tbsp ground allspice
- 200g basmati rice
- 400g can coconut milk
- 1 bunch spring onions , sliced
- 2 large thyme sprigs
- 2 garlic cloves , finely chopped
- 1 tsp ground allspice
- 2 x 410g cans kidney beans , drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes