Easiest Way to Make Speedy Jerk chickens with pea rice

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, jerk chickens with pea rice. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Jerk chickens with pea rice is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Jerk chickens with pea rice is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook jerk chickens with pea rice using 26 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Jerk chickens with pea rice:

1. Prepare 3 1/2 lb chickens or 3lb breast chickens
2. Make ready For Jerk sauce
3. Make ready 6 sliced scotch bonnet peppers (jalapenos can be used)
4. Get 2 tbs thyme
5. Get 2 tbs ground allspice
6. Take 8 cloves garlic finely chopped
7. Get 3 medium onions finely chopped
8. Make ready 2 tbs sugar
9. Prepare 2 tbs salt
10. Make ready 2 tsp ground blackpepper
11. Get 2 tsp ground cinnamon
12. Make ready 2 tsp ground nutmeg
13. Get 2 tsp ground ginger
14. Make ready 1/2 cup olive oil
15. Prepare 1/2 cup soy sauce
16. Prepare juice of 1 lime
17. Get 1 cup orange juice
18. Make ready 1 cup white vinegar
19. Get For the rice & peas
20. Prepare 200 g basmati rice
21. Take 400 g coconut milk
22. Prepare 1 bunch spring onion
23. Get 2 thyme springs
24. Make ready 2 garlic cloves finely chopped
25. Prepare 1 tsp allspice
26. Take 2 ×410g canned kidney beans drained

Steps to make Jerk chickens with pea rice:

1. Roughly chop the onions, garlics and peppers.
2. Blend all ingredients (excluding chickens) in the blender to make the jark sauce.
3. Rub the sauce in to the meat, saving some for basting and dipping later. -  Leave the chicken in the fridge to marinade overnight.
4. Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.or Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque.
5. While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
6. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.

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