one pan oven jerk chicken with rice & peas| recipe lazy man's meal jamaican style

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: all-purpose seasoning

Homemade blends can be lower in sodium and tailored to taste.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: regular milk

Low-fat options reduce calories while still adding creaminess.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño

Habanero offers similar heat, while jalapeño is milder and more accessible.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and can be more economical.

Remove skin and fat from chicken and wash with lemon juice and vinegar.

Season chicken with jerk seasoning, bronze stew seasoning, green seasoning, black pepper, complete seasoning, chicken bouillon, seasoned salt, and paprika; mix well and set aside to marinate for about 6 hours (overnight is best).

In a medium-sized baking dish (3 or 3.5 quart), add coconut milk, melted butter, onions, garlic, green onions, thyme, and habanero pepper.

Taste the mixture to ensure it has enough flavor and seasoning.

Add washed canned peas and rinsed basmati rice to the baking dish; mix everything well until combined.

Place the marinated jerk chicken on top of the rice mixture, ensuring it is not submerged in the liquid.

Cover the dish with tin foil and place it in a 355°F oven for about 40 minutes (or 350°F if the oven runs hot).

After 40 minutes, uncover the dish and return it to the oven for an additional 30 minutes.

Once done, mix the rice and peas to combine evenly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens