Little Known Ways to Jerk chickens with pea rice

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We hope you got insight from reading it, now let’s go back to jerk chickens with pea rice recipe. To cook jerk chickens with pea rice you only need 26 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Jerk chickens with pea rice:

1. Use 3 1/2 lb chickens or 3lb breast chickens
2. You need For Jerk sauce
3. Get 6 sliced scotch bonnet peppers (jalapenos can be used)
4. Take 2 tbs thyme
5. You need 2 tbs ground allspice
6. Provide 8 cloves garlic finely chopped
7. Prepare 3 medium onions finely chopped
8. You need 2 tbs sugar
9. Use 2 tbs salt
10. Use 2 tsp ground blackpepper
11. Provide 2 tsp ground cinnamon
12. Use 2 tsp ground nutmeg
13. Use 2 tsp ground ginger
14. Provide 1/2 cup olive oil
15. Take 1/2 cup soy sauce
16. Take juice of 1 lime
17. Prepare 1 cup orange juice
18. Take 1 cup white vinegar
19. Get For the rice & peas
20. Get 200 g basmati rice
21. Use 400 g coconut milk
22. Get 1 bunch spring onion
23. Get 2 thyme springs
24. Take 2 garlic cloves finely chopped
25. Get 1 tsp allspice
26. You need 2 ×410g canned kidney beans drained

Steps to make Jerk chickens with pea rice:

1. Roughly chop the onions, garlics and peppers.
2. Blend all ingredients (excluding chickens) in the blender to make the jark sauce.
3. Rub the sauce in to the meat, saving some for basting and dipping later. -  Leave the chicken in the fridge to marinade overnight.
4. Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.or Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque.
5. While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
6. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.

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