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Jerk Chicken with Rice & Peas
Spicy roasted thighs with coconut kidney-bean rice.
Caribbean
Lunch & dinner
45 min
Serves 4
Oven
Stovetop
Comfort classics
Cost eaten / serving
$3.09
Full packages new
$19.50
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4
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Ingredients
· 4 servings
2 lb
Boneless Skinless Chicken Thighs
2 tbsp
Jamaican Jerk Seasoning
1 ×
Lime
1½ cup
Long Grain White Rice
1 ×
Dark Red Kidney Beans, canned
(15.5 oz can)
400 ml
Coconut Milk, canned
1 ×
Green Onions
(1 bunch)
Instructions
1
Rub chicken with jerk seasoning and lime juice; roast at 425°F 30–35 min.
2
In a pot, combine rice, coconut milk, drained beans and 1¼ cups water.
3
Bring to a boil, cover and simmer 18–20 min.
4
Serve chicken over rice; top with green onions.
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