Jamaican jerk chicken with rice & beans salad

Jamaican jerk chicken with rice & beans salad

This Caribbean classic of jerk-seasoned chicken and crunchy sweetcorn can be started in the oven and finished off on the barbecue.

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Gluten free
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Ingredients

  • 900g pack chicken drumsticks, scored
  • 120g pack Levi Roots Jerk Coat'n Cook Sauce
  • 1 pack 2 sweetcorns, halved
  • 400ml can coconut milk
  • 250g easy cook long grain rice
  • 400g can black eyed beans, drained and rinsed
  • 2 continental salad onions, trimmed, halved and sliced
  • ½ x 28g pack Cooks' Ingredients Coriander, roughly chopped
  • 1 lime, zest and juice
  • 1 tbsp mayonnaise

Method

  1. Preheat oven to 200°C, gas mark 6. Place the chicken in a large bowl and mix in the jerk sauce. Place the chicken on a large baking tray, reserving the marinade and roast for 25-30 minutes or until cooked throughout with no pink meat.

  2. Meanwhile, blanch the sweetcorn in boiling water for 5 minutes, drain and coat in the reserved marinade.

  3. Bring the coconut milk and 300ml water to the boil in a large saucepan and add the rice, cover and cook gently for 5 minutes, stirring occasionally. Add the beans and cook for a further 5-7 minutes until the rice is tender and the liquid has been absorbed. Allow to cool, then stir in the salad onions and coriander. Whisk together the lime zest and juice and mayonnaise, then stir into the salad and season to taste.

  4. Place the chicken and sweetcorn on the barbecue for 5 minutes, turning occasionally until slightly charred, then serve with the salad.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,340kJ/ 797kcals

Fat

37.2g

Saturated Fat

19.8g

Carbohydrates

77g

Sugars

5.6g

Fibre

6.1g

Protein

38.5g

Salt

1.7g

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