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The ingredients needed to prepare Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF:
- Take Jerk Marinade
- Provide 2 tbsp garlic, finely chopped
- Use 1 1/2 tbsp dried thyme
- Prepare 1 tbsp oregano
- You need 1 tbsp low-sodium salt
- Provide 1 tbsp black pepper
- Take 4 tsp red pepper flakes
- Provide 4 tsp chilli powder
- Prepare 1 tsp garlic powder
- Prepare 1 tsp ground coriander
- Get 1 tsp ground ginger
- You need 1 tsp turmeric
- Prepare 1 tsp curry powder
- Provide 1/2 tsp cayenne pepper
- Get 1/2 tsp ground allspice
- You need 480 ml fresh orange juice
- Provide 480 ml fresh pineapple juice
- You need 240 ml worcestershire sauce, see my profile for a gluten-free recipe
- Take 6 skinless, boneless chicken breasts
- Use Rice & Peas (Kidney Beans)
- You need 2100 ml boiling water
- Take 400 grams can of coconut milk
- Take 550 grams basmati rice
- Take 5 clove garlic, finely chopped
- Use 3 spring onions/scallions, just the green leaves, sliced
- Provide 1 scotch bonnet chilli, whole
- Prepare 2 tsp dried thyme
- Prepare 1 tsp salt
- Take 1 tsp pepper
- Get 1 can red kidney beans, 400g undrained
Steps to make Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF:
- In a large bowl, mix together all of the marinade ingredients apart from the chicken
- 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
- To make the rice & peas, first rinse the rice well
- Put into a large pan with everything apart from the kidney beans and bring back to the boil
- 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
- 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
- Remove the chicken and let it rest for 2 minutes. Cut each piece in half lengthwise
- 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
- To finish the rice, remove the chilli, add the undrained kidney beans and simmer for a further 5 minutes
- Take off the heat and let sit until the liquid is all absorbed
- Serve the chicken over the rice & peas
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