Jerk Chicken

This makes quite a big pot! You can adjust to make it smaller or keep in the fridge for a couple of days - remember to cool rice quickly reheat rice to a high heat
Use a pan or casserole that has a lid

Ingredients for the marinade

4 Chicken thighs

For the marinade - If you don’t have all these ingredients use what you do have - or use a jerk chicken mix and add some lime juice and oil

Chicken thighs
1 onion chopped
Chilli- fresh or from a tube/freezer
2 tsp thyme
1 tsp allspice
2 tsp salt
2 tsp black pepper
½ tsp ground cinnamon
1 tbsp paprika
1 tbsp brown sugar
Juice 1 lime
2 tbsp lime juice

 
Method for the marinade

 
Using a hand blender whizz all the ingredients together. Cover the chicken for as long as you can

For the chicken and rice

Oil
2 cups basmati rice
600ml chicken stock
1 tin of coconut milk
1 tin (400g) red kidney beans
Big squeeze tomato puree
2 tsp of sundried tomato paste
1sp chilli powder

Cooking

Coat the chicken in the marinade
Add the oil to the pan and cook the chicken to brown
Add the tin of red kidney beans with the chilli powder, sun dried tomato paste
Add the rice and the stock, coconut milk and chicken stock
Stir all together and place the lid and cook on low heat for 20 - 30 mins or until the rice is cooked