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Jerk Chicken Rice and Peas Recipe

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3.8 from 50 reviews

This classic Caribbean Jerk Chicken Rice and Peas recipe features tender chicken marinated in a spicy, flavorful jerk paste and cooked with creamy coconut milk, kidney beans, and aromatic herbs. The dish offers a perfect balance of heat, savory notes, and the comforting quality of rice, making it an authentic and satisfying main course.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours
  • Yield: 4 - 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Caribbean

Ingredients

Jerk Chicken Marinade

  • 3 green onions, roughly chopped
  • 1 small onion, roughly chopped
  • 4 cloves garlic, peeled
  • 1 scotch bonnet pepper
  • 2 tbsp dark soy sauce
  • 2 tbsp vegetable oil
  • 2 tsp brown sugar (optional)
  • 1 tbsp fresh thyme leaves
  • ½ tbsp ground allspice
  • ½ tbsp five spice powder
  • 1 tsp salt
  • 1 tsp ground black pepper

Jerk Chicken and Rice & Peas

  • 1 large whole chicken, quartered or 8 chicken legs/thighs
  • 2 tbsp vegetable oil (or as needed)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 28 oz (800g) kidney beans, drained
  • 15 oz (400g) full-fat coconut milk
  • 2 cups (500ml) chicken stock/broth
  • 1 ½ cups (300g) easy-cook long grain rice
  • 1 tbsp cold unsalted butter, cubed (optional)
  • 4 green onions
  • 2 bay leaves
  • 2 sprigs fresh thyme

To Serve

  • Green onions, finely sliced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Make the jerk chicken marinade: Add all the marinade ingredients into a food processor and blend until you get a fairly smooth, thick paste. Taste and adjust the heat or sweetness by adding another scotch bonnet pepper or brown sugar if needed.
  2. Marinate the chicken: Pat dry the chicken and slice through the skin a few times with a sharp knife. Place chicken in a large ziplock bag or container. Add the marinade and coat the chicken thoroughly. Refrigerate for at least 2 hours or overnight for more intense flavor.
  3. Cook the jerk chicken: Preheat the oven to 400°F (200°C). Heat vegetable oil in a skillet over high heat and sear the chicken pieces for 3-5 minutes per side until golden brown. Remove chicken and set aside.
  4. Sauté aromatics: Deglaze the pan with a splash of chicken stock. Add diced onions and minced garlic, cooking over medium heat for 5-7 minutes until softened and translucent.
  5. Prepare the sauce and bake: Stir in kidney beans, coconut milk, chicken stock, and the leftover marinade. Return the browned chicken to the pan. Add bay leaves, thyme sprigs, and green onions. Transfer the pan to the oven and cook for 25 minutes.
  6. Add the rice: Remove the pan from the oven and transfer the chicken to a plate. Stir the rice into the pan mixture. Top with chicken pieces again and scatter the butter cubes on top. Cover the pan with a lid or foil.
  7. Finish cooking the rice: Return the covered pan to the oven and cook for 20 minutes. Check rice tenderness; if needed, bake for an additional 5 minutes until tender.
  8. Serve and garnish: Remove bay leaves and thyme sprigs. Season with salt and freshly ground black pepper to taste. Serve garnished with finely sliced green onions.

Notes

  • Be cautious when handling scotch bonnet peppers; use gloves, separate cutting boards and wash utensils well to avoid irritation. Removing seeds and membranes reduces heat. Use milder chili alternatives like jalapeño if preferred.
  • For variety, substitute half the kidney beans with canned gungo peas (pigeon peas).
  • To make this recipe in a slow cooker: Prepare marinade and chicken as usual. Sear chicken and cook onions if your slow cooker allows, or do this in a pan separately. Add beans, coconut milk, chicken stock, bay leaves, and thyme. Cook on LOW for 3-4 hours or HIGH for 2 hours. Stir in rice and cook on HIGH for 30-40 minutes until rice is tender.

Find it online: https://cookingwithsarah.com/jerk-chicken-rice-and-peas-recipe/