Jerk Chicken/Rice and Peas One-Pot

You absolutely have to try this jerk chicken one pot meal. Here, jerk chicken is cooked in the oven together with rice and peas, which makes the rice very aromatic.

You need:
800 g chicken thigh
2 cups basmati rice
1/2 can coconut milk
500 ml chicken broth
1 can of kidney beans
3 red onions (diced)
3 garlic cloves (pressed)
3 spring onions (cut into fine rings)
Fresh thyme
Scotch Bonnet Chili
1 red pepper (cut into small pieces)
1 green pepper (cut into small pieces)
YARDIES Jerk Marinade
Salt

Preparation: "Wash" the chicken with lime juice and vinegar. This process is optional. Of course, you don't have to wash meat before cooking. However, washing with vinegar and lime juice does have an effect on the taste and is always practiced in the Caribbean before processing meat.

Salt the chicken thighs and marinate with 1-2 tablespoons of jerk marinade and sprigs of fresh thyme. Leave to soak for several hours.
Wash the basmati rice until the water runs clear and let it soak in fresh water for about 15 minutes. While the rice is soaking, chop the vegetables into small pieces.

Preparation: Briefly fry the chicken thighs on both sides in a steel pan, remove from the pan and set aside. Add the vegetables to the pan and fry for a few minutes. Add the soaked and drained basmati rice and fry briefly. Add the kidney beans, chicken stock and coconut milk and bring to the boil. Spread the chicken pieces on the rice. Top with fresh Scotch Bonnet chilies as desired. Cook in the oven at 180 degrees for 25 minutes. Serve drizzled with fresh lime juice.

Enjoy!