# Jerk Chicken Rice and Peas

Jerk Chicken Rice and Peas takes 1 hr (20 min prep, 40 min cooking) and serves 4.

Recipe by spicedspoon.com · original: https://spicedspoon.com/jerk-chicken-rice-and-peas/  
Cuisine: Jamaican · Dish: Rice & grains, Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/jerk-chicken-rice-and-peas-recipe (with step-by-step Cook Mode)

A flavorful Jamaican dish featuring marinated jerk chicken served over fragrant rice and peas. The spices in the jerk marinade create a deliciously smoky and spicy flavor that pairs perfectly with the creamy coconut rice and tender peas. This dish is perfect for serving at gatherings or a family dinner, bringing the taste of the Caribbean right to your table.

## Ingredients (serves 4)

- 4 about 1 lb chicken drumsticks (or thighs)
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 1 tablespoon olive oil (for marinating)
- 1 cup long-grain rice (rinsed)
- 1 can (15 oz kidney beans (drained and rinsed))
- 1 can (13.5 oz coconut milk (unsweetened))
- 1 cup chicken broth or water
- 2 green onions (chopped)
- 1 teaspoon thyme (dried or fresh)
- Salt to taste (for cooking rice)
- 2 teaspoons lime juice

## Steps

1. Rinse the long-grain rice
2. Chop the green onions
3. In a mixing bowl, combine jerk seasoning, olive oil, and lime juice
4. Add the chicken and coat well
5. Marinate for at least 30 minutes (or overnight for best flavor)
6. Preheat the grill or oven to 375°F (190°C)
7. Cook the marinated chicken until it reaches an internal temperature of 165°F (74°C)
8. In a pot, combine the rice, kidney beans, coconut milk, chicken broth, green onions, thyme, and salt
9. Bring to a boil, then reduce the heat to low, cover and simmer until the rice is cooked and tender
10. Remove the rice from heat and let it sit covered
11. Fluff the rice with a fork
12. Serve the jerk chicken over the rice and peas, garnished with additional green onions if desired

## Good to know

### Swaps

- No kidney beans? Swap in an equal amount of drained canned pigeon peas or black beans.
- No fresh thyme? Use 1/3 teaspoon dried thyme in place of 1 teaspoon fresh.
- No chicken drumsticks? Use an equal weight of chicken thighs instead.

### Storing it

Store chicken and rice in separate airtight containers in the fridge for up to 3 days; reheat until steaming hot. The rice and chicken also freeze well for up to 3 months.

### Making it ahead

Marinate the chicken up to a day ahead and keep covered in the fridge until ready to cook.

## Nutrition (per serving, 1 serving, as published by spicedspoon.com)

- Calories: 540 kcal
- Protein: 25 g
- Carbohydrates: 62 g
- Sugar: 2 g
- Fiber: 6 g
- Fat: 20 g
- Saturated fat: 10 g
- Unsaturated fat: 8 g
- Cholesterol: 95 mg
- Sodium: 550 mg