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Vickys Jerk Chicken With Jamaican-style Rice & Peas, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Jerk Chicken with Jamaican-Style Rice & Peas, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 40 minutes
Serving : 6
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Prepare the ingredients before making Vickys Jerk Chicken with Jamaican-Style Rice & Peas, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Jerk Chicken with Jamaican-Style Rice & Peas, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Jerk Chicken with Jamaican-Style Rice & Peas, Gluten, Dairy, Egg & Soy-Free

  • Jerk Marinade
  • 2 tbsp garlic, finely chopped
  • 1 1/2 tbsp dried thyme
  • 1 tbsp oregano
  • 1 tbsp low-sodium salt
  • 1 tbsp black pepper
  • 4 tsp red pepper flakes
  • 4 tsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground allspice
  • 480 ml fresh orange juice
  • 480 ml fresh pineapple juice
  • 240 ml worcestershire sauce, see my profile for a gluten-free recipe
  • 6 skinless, boneless chicken breasts
  • Rice & Peas (Kidney Beans)
  • 2100 ml boiling water
  • 400 grams can of coconut milk
  • 550 grams basmati rice
  • 5 clove garlic, finely chopped
  • 3 spring onions/scallions, just the green leaves, sliced
  • 1 scotch bonnet chilli, whole
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1 can red kidney beans, 400g undrained

How to Make Vickys Jerk Chicken with Jamaican-Style Rice & Peas, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Vickys Jerk Chicken with Jamaican-Style Rice & Peas, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • In a large bowl, mix together all of the marinade ingredients apart from the chicken
  • Step 2
  • Put the chicken in a dish, pour over enough marinade to cover it in and reserve the rest. Cover both and chill in the fridge overnight
  • Step 3
  • To make the rice & peas, first rinse the rice well
  • Step 4
  • Put into a large pan with everything apart from the kidney beans and bring back to the boil
  • Step 5
  • Turn down to a simmer, put the lid on the pan and let the rice cook for 25 minutes or until just a little water remains in the pan
  • Step 6
  • Meanwhile, preheat the grill/broiler on medium and cook the chicken, discarding the marinade for 4 minutes on each side then remove and cool. The chicken won't be cooked fully at this point
  • Step 7
  • Remove the chicken and let it rest for 2 minutes. Cut each piece in half lengthwise
  • Step 8
  • Turn the grill to low, brush the chicken all over with the reserved marinade and continue to cook for a further 10 minutes or until the chicken is done, basting frequently with the marinade
  • Step 9
  • To finish the rice, remove the chilli, add the undrained kidney beans and simmer for a further 5 minutes
  • Step 10
  • Take off the heat and let sit until the liquid is all absorbed
  • Step 11
  • Serve the chicken over the rice & peas
Vickys Jerk Chicken with Jamaican-Style Rice & Peas, Gluten, Dairy, Egg & Soy-Free Reviews

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