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Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF
Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF

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The ingredients needed to prepare Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF:
  1. Take Jerk Marinade
  2. Get 2 tbsp garlic, finely chopped
  3. Use 1 1/2 tbsp dried thyme
  4. Prepare 1 tbsp oregano
  5. Use 1 tbsp low-sodium salt
  6. You need 1 tbsp black pepper
  7. Prepare 4 tsp red pepper flakes
  8. You need 4 tsp chilli powder
  9. You need 1 tsp garlic powder
  10. Prepare 1 tsp ground coriander
  11. Take 1 tsp ground ginger
  12. Provide 1 tsp turmeric
  13. Take 1 tsp curry powder
  14. Take 1/2 tsp cayenne pepper
  15. Use 1/2 tsp ground allspice
  16. Use 480 ml fresh orange juice
  17. Prepare 480 ml fresh pineapple juice
  18. Take 240 ml worcestershire sauce, see my profile for a gluten-free recipe
  19. Provide 6 skinless, boneless chicken breasts
  20. You need Rice & Peas (Kidney Beans)
  21. Get 2100 ml boiling water
  22. Use 400 grams can of coconut milk
  23. Get 550 grams basmati rice
  24. Take 5 clove garlic, finely chopped
  25. Prepare 3 spring onions/scallions, just the green leaves, sliced
  26. You need 1 scotch bonnet chilli, whole
  27. You need 2 tsp dried thyme
  28. Provide 1 tsp salt
  29. Use 1 tsp pepper
  30. Take 1 can red kidney beans, 400g undrained
Steps to make Vickys Jerk Chicken w Jamaican-Style Rice & Peas, GF DF EF SF NF:
  1. In a large bowl, mix together all of the marinade ingredients apart from the chicken
  2. Put the chicken in a dish, pour over enough marinade to cover it in and reserve the rest. Cover both and chill in the fridge overnight
  3. To make the rice & peas, first rinse the rice well
  4. Put into a large pan with everything apart from the kidney beans and bring back to the boil
  5. Turn down to a simmer, put the lid on the pan and let the rice cook for 25 minutes or until just a little water remains in the pan
  6. Meanwhile, preheat the grill/broiler on medium and cook the chicken, discarding the marinade for 4 minutes on each side then remove and cool. The chicken won't be cooked fully at this point
  7. Remove the chicken and let it rest for 2 minutes. Cut each piece in half lengthwise
  8. Turn the grill to low, brush the chicken all over with the reserved marinade and continue to cook for a further 10 minutes or until the chicken is done, basting frequently with the marinade
  9. To finish the rice, remove the chilli, add the undrained kidney beans and simmer for a further 5 minutes
  10. Take off the heat and let sit until the liquid is all absorbed
  11. Serve the chicken over the rice & peas

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