Jerk Chicken & Jamaican Rice & Peas Recipe | A Caribbean Feast! | Chef Vicky Ratnani

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.

Start by discussing the history of jerk chicken and its cultural significance.

Prepare the marinade by combining cinnamon, cloves, spring onions, fresh thyme, all spice powder, sliced ginger, garlic, Scotch bonnet chilies, light soy sauce, black pepper, and paprika in a bowl.

Add oil to the marinade mixture and mix well to create a chunky paste.

Preheat the oven to 180°C.

Make gashes in the chicken legs for better marinade absorption.

Massage the marinade into the chicken, ensuring it gets into the incisions and is well seasoned.

Prepare a bed of roasted vegetables (leeks, carrots, and scallions) in a baking dish.

Place the marinated chicken on top of the vegetables and pour a little more oil over it.

Add 1/3 cup of water to the baking dish to keep the chicken moist during cooking.

Increase the oven temperature to 200°C for roasting the chicken until dark brown and cooked through.

For the rice and peas, cook the kidney beans beforehand and have basmati rice washed and soaked.

In a pan, mix 1 teaspoon of oil and 1 tablespoon of unsalted butter, then add Scotch bonnet chilies, spring onions, and thyme.

Incorporate some of the jerk paste into the rice mixture for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens