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Jerk Chicken And Coconut Rice Recipe
Ingredients
6 Chicken thighs, trimmed but some skin left on
2 tbsp jerk chicken paste
150g basmati rice
1 tin coconut milk
50g Peas (frozen work best)
Method
Coat the thighs with jerk paste and leave for 20 minutes to marinate.
Put the rice, coconut milk, seasoning and into a saucepan, bring to the boil,
cover and simmer gently until all the liquid has been absorbed and the rice is cooked.
Add in the peas for the last 5 minutes of cooking.
Bake the chick in the over at 350 degrees for approximately one hour until
chicken is is brown and crispy and cooked through.
Serve with coconut rice and peas.
Cooks Comments and Tips
This fiery dish can be complimented with a lovely cold beer or a glass
of chilled white wine.
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