Jerk Style Chicken with Rice and Peas♡

Start with the jerk style chicken. Add the chicken legs to a large bowl with the green seasoning, jerk paste, all purpose seasoning, chicken seasoning, minced garlic, onion powder, paprika and browning.

Massage the marinade thoroughly into the chicken until every piece is well coated. Cover and refrigerate for at least 2 hours, or preferably overnight.

Preheat the oven to 160°C. Arrange the marinated chicken thighs in a baking tray and cook for around 1 hour, or until completely cooked through and beautifully browned and crisp on the outside.

While the chicken cooks, prepare the rice and peas. Add the red kidney beans and their liquid to a pan over a low heat. Add the spring onions, thyme stems and bay leaves and stir together.

Pour in the coconut milk and add the green seasoning. Stir well, then add the washed rice and mix until evenly incorporated.

Add the chicken stock pot and mix thoroughly. Cover the pan and cook over a low heat for around 45 minutes, or until the rice is tender and the liquid has been absorbed.

While everything cooks, prepare the coleslaw. Grate the carrots and red cabbage and finely chop the coriander.

Add your carrots, cabbage and corriander to a bowl then add the mayonnaise, salad cream, lemon juice and mustard.

Mix until everything is evenly coated.

Remove the thyme stems and bay leaves from the rice and peas, then gently fluff the rice. Allow the cooked chicken to rest briefly before serving.

Serve the jerk style chicken with the rice and peas, homemade coleslaw, jerk gravy and fried plantain. Enjoy!