How to make Jerk Chicken and peas and rice. #My version

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

💰Cheaper: habanero pepper

Habanero pepper offers similar heat and flavor.

jerk seasoning

💰Cheaper: homemade jerk spice blend

Homemade blend can be more cost-effective.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

Wash the chicken with lime and cut the leg quarters into two pieces.

Blend the jerk seasoning ingredients (not specified in the transcript) until smooth.

Taste the seasoning to check for salt and adjust as necessary, adding one teaspoon of salt to the chicken.

Transfer the chicken to a baking dish and coat it thoroughly with the jerk seasoning, ensuring both sides are covered.

Cover the chicken with foil and bake in a 350°F oven for 20 minutes.

Remove the foil and bake uncovered for another 25 to 30 minutes until cooked to your desired doneness.

While the chicken is baking, prepare the peas and rice by washing 2 cups of rice and placing it in a pot.

Add 1.5 teaspoons of salt and 1 teaspoon of freshly ground black pepper to the rice and stir.

Chop green onions, broad leaf thyme, and onions, and add them to the pot with the rice.

Add 2 cups of soaked and boiled red kidney beans to the pot and mix well.

Pour in the milk of one coconut and 2.5 cups of hot water, stirring to combine.

Cover the pot halfway and let it cook, checking occasionally to prevent burning.

Add a half cup more water if necessary, then turn the stove to low and cover the pot completely to steam the rice until done.

Check the chicken halfway through cooking, flipping it to ensure even cooking and allowing it to brown without adding water.

Slice two ripe plantains into three pieces each and prepare to fry them.

Fry the sliced plantains until golden brown.

Cooking Techniques

Equipment Needed

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Dietary

Allergens