HOW TO MAKE JERK CHICKEN IN THE OVEN WITH RICE AND PEAS AND GRAVY

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.

Clean the chicken with lime and vinegar.

Wash the parboiled rice and transfer it to a clean pot.

Add 2 cans of coconut milk to the pot with the rice.

Add the canned kidney beans to the pot.

Add 1 and 1/2 tablespoons of salt to the pot.

Turn the heat to medium and mix the ingredients in the pot.

Blend the scotch bonnet pepper, yellow onion, ginger, garlic, fresh thyme, green onions, and tomato with a little water until smooth.

Transfer the blended mixture to the cleaned chicken.

Make incisions in the chicken to help the seasoning penetrate.

Add the blended seasoning to the chicken and mix well.

Add browning sauce to the chicken for color and mix again.

Marinate the chicken in the fridge for 30 minutes to 1 hour.

Check the rice; if needed, adjust the water to avoid sogginess.

Transfer the marinated chicken to a tray for baking.

Optional: add sliced onions on top of the chicken before baking.

Preheat the oven before placing the chicken inside.

Bake the chicken at low heat for approximately 1 and a half hours, turning occasionally.

Pour some liquid over the chicken to keep it moist during baking.

Check the chicken for doneness; it should be juicy and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens