This recipe is part of my Around the World in 28 Days series.
This Jamaican recipe is quick, easy and full of flavour! Sometimes, using cheats is okay. Making your own marinade from scratch would be stunning, but we can’t always afford to spend that much time and effort in the kitchen. This recipe uses a premade marinade in the form of Reggae Reggae sauce. It’s absolutely delicious and perfectly compliments a huge variety of meat and veg. Of course, no meal is complete without something delicious to serve it with and my rice n’ peas won’t disappoint! Packed with coconutty vibes, I think I might even prefer the rice to the chicken itself. It’s such a delicious side dish and something I bet you’ll make time and time again. Finally, I use chicken thighs here, which are something I haven’t used on my blog before. But they’re cheaper, tastier and more tender than chicken breasts, so for meals like this they are absolutely perfect. I reckon you’re going to love this one!Ingredients (Serves 2)
- 1 tin of Light Coconut Milk
- 1 teaspoon of Brown Sugar
- 1 teaspoon of Allspice
- 4 Spring Onions, finely chopped
- 1/2 tin of Long Grain Rice
- 2 handfuls of Frozen Peas
- 2 tablespoons of Jerk Marinade (I use Reggae Reggae)
- 1 tablespoon of Coconut Oil
- 320g of Chicken Thighs (skinless and boneless)
- 1/2 Small Pineapple, cut into strips
- Pour the marinade over the chicken and rub it in for a couple of minutes. Set aside whilst you get your rice going. If you could leave it for longer, like a few hours or even overnight, it will only taste better!
- Pour the coconut milk into a saucepan and bring to a low simmer. Stir in the brown sugar, allspice and spring onions. Use coconut milk tin to measure half a tin of rice and pour that into the pan. Bring to the boil and boil according to packet instructions (around 12-15 minutes). 5 minutes before it’s ready, throw in the peas to thaw. You may need to add a tiny bit of water to keep it going, but remember that you don’t want to drain the rice at the end – you want all that coconutty goodness to be sucked up by the rice! When the rice is ready, turn off the heat and just let it sit there whilst you finish off the chicken. It will continue to suck up any excess moisture.
- In the meantime, get a dry frying pan on a high heat. Add the pineapple to char a little on all sides. Remove from the pan and clank up into smaller chunks with a knife. Set aside until you’re ready to serve.
- In the same pan add the coconut oil and when you’re ready, get frying the chicken. Add it to the pan and give it some love, turning every few minutes or so. It should begin to get gnarly and blackened, which is wonderful flavour. Fry for around 12-15 minutes or until you are confident that the chicken is cooked all the way through, with no raw pink bits in the middle. Take a hefty amount of rice n’ peas, top with the gorgeous chicken and finish off the party with a little spring onion and charred pineapple. It’s the sound of Jamaica!
Here’s an idea…
In the summer, whip out the barbecue and cook the chicken on that! The smoke will kiss the chicken and bring all the flavours together. If you don’t have a barbecue (like me), you can buy an incredibly cheap portable barbecue and just light that in your garden. It’s great for parties – you can double up this recipe as many times as you need and feed a crowd with ease!