Caribbean dinner
Jerk Chicken with Rice & Peas
Smoky, fiery Jamaican-style jerk chicken with coconut rice and kidney beans. A sunny weekend feast worth the marinating time.
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- 55 min · Leisurely
- Confident
- Hot spice
- Serves 2
- Oven, Hob
High proteinGluten freeDairy freeHigh proteinHotFamily favoriteComfort foodMeal prep
Contains: none of the 9 main allergens. Always check ingredient labels.
Why you'll love it
- Ready in about 55 minutes
- Family favorite
- Comfort food
- Meal prep
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Chicken thighs, bone-in4 whole
- Jerk paste or seasoning (check gluten-free)3 tbsp
- Lime, juiced1 whole
- Long-grain rice140 g
- Coconut milk200 ml
- Kidney beans, drained200 g
- Spring onions, sliced3 whole
- Fresh thyme sprigs2 whole
- Allspice0.25 tsp
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans high protein. We don't publish calorie numbers until they're calculated from real data.
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