How to Make Ultimate Jamaican Jerk Chicken
Jamaican Jerk Chicken Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Here is the best “Jamaican Jerk Chicken” recipe we have found until now. This is gonna really delicious.
Ingredients of Jamaican Jerk Chicken
- Take 4 of chicken legs.
- Prepare 1 tin of light coconut milk.
- Make ready 1 of lime.
- Prepare 1 tbsp of jerk spice.
- It’s 1/2 Tbsp of vegetable oil.
- Take 4 of spring onions chopped.
- Make ready 1 cup of basmati rice.
- Prepare 1/2 can of kidney beans.
- Make ready 1/2 cup of frozen garden peas.
- It’s 2 of naan bread.
- Prepare of Mango chutney.
Jamaican Jerk Chicken step by step
- To start, place the chicken in a dish suitable for the fridge and prong each piece a couple of times with a fork. At this stage you will need: 1/2 of the lime, a tablespoon and a half of coconut milk and a tablespoon of jerk spice..
- Mix together the juice of half a lime, a tbsp and a half of light coconut milk and a tablespoon of jerk chicken spice.
- Once mixed - massage into chicken pieces evenly and place in the fridge for 15 minutes (you can leave for longer if you want stronger marinade).
- Pre-heat the oven to gas mark 6. Place chicken in a small roasting tin and cook for 40/50 minutes, turning part way through..
- Mix together 200ml of coconut milk and 100ml cold water into a jug.
- When the chicken has had about 30 minutes - put the oil into a deep frying pan and heat. Add chopped spring onions and fry to soften..
- Rinse the basmati rice and add to the pan with the kidney beans. Then add the water and coconut milk mixture and cook until rice is soft (note: you may need more water to ensure rice is cooked so monitor and taste!). When its nearly done, with 5 minutes to go - add the frozen peas..
- When everything is cooked, keep it warm while you toast some naan bread. Once thats ready, serve and enjoy spritzing the meal with the left over lime juice!.
