Jerk chicken Rice and Peas
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Jerk chicken Rice and Peas

NUTRITION · PER SERVING180M COOK
CAL 50%·PRO 57%
CARBS 127G51% OF CAL
16G FIBER90G OTHER21G TOTAL SUGAR
FAT 45G41% OF CAL
26G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced jerk chicken served over coconut rice and kidney beans in a one-pot meal. A bold, flavorful Caribbean dish that brings warmth and spice to the dinner table.

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Nutrition & ingredients

Ingredients

serves 4
  • 3 green onions (, roughly chopped)
  • 1 small onion (, roughly chopped)
  • 4 cloves garlic (, peeled)
  • 1 scotch bonnet pepper (, *see note 1)
  • 2 tbsp dark soy sauce
  • 2 tbsp vegetable oil
  • 2 tsp brown sugar ((optional))
  • 1 tbsp fresh thyme leaves
  • ½ tbsp ground allspice
  • ½ tbsp five spice powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 large whole chicken, quartered ( or 8 chicken legs / 8 chicken thighs)
  • 2 tbsp vegetable oil ( or as needed)
  • 1 large onion (, diced)
  • 2 cloves garlic (, minced)
  • 28 oz (800g) kidney beans (, drained *see note 2)
  • 15 oz (400g) coconut milk (, full fat)
  • 2 cups (500ml) chicken stock / broth
  • 1 ½ cups (300g) easy-cook long grain rice
  • 1 tbsp cold unsalted butter (cubed (optional))
  • 4 green onions
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • green onions (, finely sliced)
  • salt and freshly ground black pepper (, to taste)
PREP
10M
SODIUM
1549MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.