Step 1Mix the Jamaican Jerk Seasoning and oil together to make a marinade.
Step 2Coat the chicken thighs with the marinade. Cover and leave to stand for at least 30 minutes in the fridge.
Step 3Place chicken thighs in a roasting tin and cook for 30-40 minutes in a pre-heated oven at 190°C/ 375°F/Gas Mark 5 until cooked through.
Step 4To prepare the rice, heat the oil, fry the garlic taking care not to burn, stir in the rice and cook for 1 minute, stirring continuously.
Step 5Add the remaining ingredients, cover and cook over a low heat for 15-20 minutes until the rice is cooked (add more liquid during cooking if required) and liquid has been absorbed. Remove the chilli.
Step 6Serve garnished with coriander and a wedge of lime.
- For the Jerk chicken:
- 2 tbsp Country Range Jamaican Jerk Seasoning
- 4 tbsp oil
- 8 skin-on chicken thighs
- For the rice and peas:
- 2 cloves garlic, peeled and chopped
- 1 tbsp oil
- 200 g Country Range Easy Cook Basmati Rice
- 400 g Country Range Red Kidney Beans, drained
- 400 g Country Range Coconut Milk
- 400 ml hot chicken stock
- 1 tsp Country Range Ground Allspice
- 1 scotch bonnet chilli
- fresh coriander
- fresh wedges of lime
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