Jerk Chicken with Rice and Peas

Prep Time


Cook Time

30-40 min




For the Jerk chicken:For the Jerk chicken:

2 2 tbsp Country Range Jamaican Jerk Seasoning

44 tbsp oil

8 8 skin-on chicken thighs

For the rice and peas:For the rice and peas:

2 2 cloves garlic, peeled and chopped

11 tbsp oil

200200 g Country Range Easy Cook Basmati Rice

400400 g Country Range Red Kidney Beans, drained

400400 g Country Range Coconut Milk

400400 ml hot chicken stock

1 1 tsp Country Range Ground Allspice

1 1 scotch bonnet chilli

fresh coriander

fresh wedges of lime

Multiply by
  • 1Mix the Jamaican Jerk Seasoning and oil together to make a marinade.
  • 2Coat the chicken thighs with the marinade. Cover and leave to stand for at least 30 minutes in the fridge.
  • 3Place chicken thighs in a roasting tin and cook for 30-40 minutes in a pre-heated oven at 190°C/ 375°F/Gas Mark 5 until cooked through.
  • 4To prepare the rice, heat the oil, fry the garlic taking care not to burn, stir in the rice and cook for 1 minute, stirring continuously.
  • 5Add the remaining ingredients, cover and cook over a low heat for 15-20 minutes until the rice is cooked (add more liquid during cooking if required) and liquid has been absorbed. Remove the chilli.
  • 6Serve garnished with coriander and a wedge of lime.