Jerk chicken with rice and peas and fried plantains

Name: Jerk chicken with rice and peas and fried plantains
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 whole yellow onion; 1 bunch scallion; 1 piece fresh ginger; 3 whole scotch bonnet pepper; 1 bulb garlic clove; 1 bunch fresh thyme; 1 cup sorrel tea; 1 whole lime; 2 tbsp brown sugar; 1 tbsp allspice; 1 tsp black pepper; 1 whole whole chicken; 2 cup red kidney bean; 1 can full-fat coconut milk; 2 whole bay leaf; 2 cup long-grain white rice; 2 whole ripe plantain; 1 cup neutral oil

Serves 4

youtube.com

Jerk chicken with rice and peas and fried plantains

youtube.com

Serves 4

Directions

1Roughly chop the onion, scallions, ginger, scotch bonnet peppers, and garlic. Add them to a blender along with thyme, sorrel tea, lime juice, brown sugar, allspice, and black pepper. Blend until smooth.
2Spatchcock the whole chicken by cutting out the backbone with kitchen shears, then press down to flatten it.
3Place chicken in a bowl and pour the marinade over it, ensuring it is well-coated.
4Boil the red kidney beans in a pot of water.
5In a separate pot, add coconut milk, more scallions, fresh thyme, a whole scotch bonnet pepper, bay leaves, salt, and black pepper. Add the cooked beans and white rice, then cover to cook.
6Peel and slice the plantains into rounds.
7Fry the plantain slices in a pan with hot neutral oil until golden brown on both sides.
8Place the marinated chicken on a preheated outdoor grill and cook until charred and fully cooked through.
9Remove the chicken from the grill and chop into pieces before serving with the rice and plantains.

Ingredients

1 whole yellow onion
1 bunch scallion
1 piece fresh ginger
3 whole scotch bonnet pepper
1 bulb garlic clove
1 bunch fresh thyme
1 cup sorrel tea
1 whole lime
2 tbsp brown sugar
1 tbsp allspice
1 tsp black pepper
1 whole whole chicken
2 cup red kidney bean
1 can full-fat coconut milk
2 whole bay leaf
2 cup long-grain white rice
2 whole ripe plantain
1 cup neutral oil

Jerk chicken with rice and peas and fried plantains

Serves 4

youtube.com

Jerk chicken with rice and peas and fried plantains

youtube.com

Serves 4

Directions

1Roughly chop the onion, scallions, ginger, scotch bonnet peppers, and garlic. Add them to a blender along with thyme, sorrel tea, lime juice, brown sugar, allspice, and black pepper. Blend until smooth.
2Spatchcock the whole chicken by cutting out the backbone with kitchen shears, then press down to flatten it.
3Place chicken in a bowl and pour the marinade over it, ensuring it is well-coated.
4Boil the red kidney beans in a pot of water.
5In a separate pot, add coconut milk, more scallions, fresh thyme, a whole scotch bonnet pepper, bay leaves, salt, and black pepper. Add the cooked beans and white rice, then cover to cook.
6Peel and slice the plantains into rounds.
7Fry the plantain slices in a pan with hot neutral oil until golden brown on both sides.
8Place the marinated chicken on a preheated outdoor grill and cook until charred and fully cooked through.
9Remove the chicken from the grill and chop into pieces before serving with the rice and plantains.