Jerk Chicken with Rice and Peas

Ingredients

• 8 pieces Chicken Thighs (bone-in, skin-on)
• 1 cup Jerk Marinade
• 2 cups Rice
• 1 can (13.5 oz) Coconut Milk
• 1 can (15 oz) Kidney Beans (drained and rinsed)
• 1 small Onion (diced)
• 2 cloves Garlic (minced)
• 2 sprigs Thyme (fresh)
• 1/2 pepper Scotch Bonnet Pepper (optional, finely chopped)
• 1/2 tsp Allspice
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Marinate chicken thighs in jerk marinade for at least 2 hours, or preferably overnight.
2. 2Preheat oven to 190°C.
3. 3Place marinated chicken thighs on a baking sheet and bake for 40-45 minutes, or until cooked through and skin is crispy.
4. 4While chicken is baking, prepare rice and peas. In a medium saucepan, combine rice, coconut milk, water (equal to the amount of rice), onion, garlic, thyme, scotch bonnet pepper (if using), allspice, salt, and pepper.
5. 5Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed.
6. 6Stir in kidney beans during the last 5 minutes of cooking.
7. 7Serve jerk chicken with rice and peas.

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