Jamaican Jerk Chicken with Rice and Peas (slow Cooker)
Over a year ago
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Ingredients
- 8 Chicken pieces. legs or thighs
- 3 tbsp Jerk Marinade (I used Dunns River
- 3 tbsp Natural Yoghurt (to dilute the hot marinade a bit!
- 2 tbsp sunflower oil
- 2 garlic cloves. finely chopped
- 2 large onion. finely chopped
- 400ml Can of Coconut Milk
- 300ml chicken stock
- 400g Tin of Kidney Beans
- 200g easy cook rice
- 125g frozen peas
- salt and pepper
- sprips Coriander
Accompaniment
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Description
An authentic aromatic Jerk Chicken with rice and peas, simple to cook in the slow cooker!
Method
-
1
Combine the Jerk Marinade with the Natural Yoghurt if using.
Remove the skin from the chicken pieces and slash 2-3 times, then rub/cover with the marinade.
Heat 1 tbs of oil in a large frying pan, add the chicken and fry over a high heat until browned on all sides. Lift out with a slotted spoon and set aside on a plate.
Add the remaining oil and fry the onions and garlic, on a reduced heat, for about 5 mins, until softened.
Pour in the cocunut milk and stock, season with salt and pepper and bring to the boil.
Pour half the mixture into the slow cooker, add half the chicken pieces, all the beans and then the remaining chicken, and top with the onions and coconut mixture.
Cover and cook on low for 6-8 hours.
Stir in the rice, replace the lid and cook on high for 45 minutes.
Add the frozen peas and cook for a further 14 minutes.
Spoon onto plates and serve garnished with the coriander.
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Chef's Tips
You can shop around for different jerk marinades. I tried doing my own but couldn't beat the Dunns for flavour, and a Jamaican friend recommended it in the first place, though without diluting it with yoghurt!
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British
I've never tried Dunn's.I use Walkerswood Jerk. It's the real deal,and firey hot.I've found that stewed jerk thighs are my favourite! Very tasty,and juicy.I've never tried cutting the jerk with yogurt...that will be next!