Serves: 4 / Prep time: 20 minutes + 2 hours of marinating / Cook time: 1 hour 5 minutes / Difficulty: Medium
Sweet, spicy and smoky, Jamaican jerk chicken is one of the world’s most popular dishes for good reason! Traditionally cooked over fires made from the aromatic wood of the Jamaica’s allspice trees, this version of the dish is for those working with an oven and stovetop. The key ingredient to the dish is undoubtedly our jerk seasoning paste, which is made by hand to a traditional Jamaican recipe in Central Village, Spanish Town. Served alongside rice and peas, this meal is guaranteed to impress even the most seasoned jerk connoisseur.
4-6 chicken breasts or thighs (organic, if possible)
2 tablespoons Tropical Sun Dry Jerk Seasoning
Jerk Seasoning Paste:
3 tablespoons Tropical Sun Jerk Seasoning Paste
2 tablespoons Tropical Sun Classic BBQ Sauce
2 teaspoons chopped garlic
2 teaspoons chopped thyme
1 teaspoon salt
1 teaspoon Tropical Sun Ground Black Pepper
2 tablespoons soy sauce
2 tablespoons Lea & Perrins Worcestershire Sauce
3 tablespoons Tropical Sun Vegetable Oil
Rice & Peas:
3 cups Tropical Sun Vegetable Stock
1 can (400g) Tropical Sun Gungo Peas
2 stalks spring onion, finely chopped
4 stems fresh thyme
1 whole scotch bonnet pepper
3 cloves garlic, crushed
1 thumb-sized piece fresh ginger, grated
1 teaspoon salt
2 1/2 cups Tropical Sun Premium Basmati Rice
- Wash the chicken. Fill a bowl with cold water (enough to cover the chicken). Add in 2 teaspoons of apple cider vinegar and the juice of 1 lemon. Put the chicken into the bowl and soak for 10 minutes.
- Drain the water, vinegar and lemon mixture, rinse chicken with cold water and pat dry with paper towel or similar.
- Rub each piece of chicken with the dry jerk seasoning, ensuring you get maximum coverage. Leave to rest for 30 minutes to allow the flavor to absorb.
- Cover the chicken with the jerk seasoning marinade and leave to rest in the fridge for at least 2 hours or ideally overnight.
- While the chicken is marinating, cover the gungo peas with vegetable stock in a large saucepan and bring to a boil over moderately high heat.
- Once the stock is boiling add in the spring onion, thyme, whole scotch bonnet pepper, crushed garlic, whole pimento and grated ginger.
- Stir in the coconut milk and salt (adjust seasoning to taste) and bring to a gentle simmer.
- Wash the rice thoroughly with cold water, add to the saucepan and stir. Cover and allow to come to a boil, then turn down to a low heat. Cook until rice grains are tender, approximately 30-40 minutes.
- While the rice is cooking, preheat the oven to 200°C/ 400°F/ Gas 6 and cook the chicken in a lightly oiled baking tray until it’s cooked through and the skin is crispy, approximately 20-25 minutes.
- Once the rice is cooked and has absorbed the liquid, remove from the heat and let steam for 10 minutes. Remove and discard the thyme stems, whole pimento and scotch bonnet. Using a fork, fluff the rice and peas.
- Serve chicken with the rice & peas and hot sauce if you like it spicy!