Jerk Chicken Rice Pot Recipe

This rice pot dish is jam-packed with flavour and spice. Plus, it’s really easy to make!
17.06.2021
  • 40 minutes
  • Serves 10

Ingredients

  • Farmstead chicken thigh boneless skinless 80-100g 8 chicken thighs
  • Everyday Favourites sweet chilli sauce 50ml
  • Amoy light soy sauce 50ml
  • World of Spice Jerk Seasoning 20g
  • Everyday Favourites extended life vegetable oil 20ml
  • Tilda Brown 'n' White Rice 550g
  • Cook Asia rich & creamy coconut milk 600ml
  • Water 600ml
  • Everyday Favourites garlic puree 20g
  • Everyday Favourites mixed spice 20g
  • Care Pack red kidney beans 300g
  • Everyday Favourites choice peas 150g
  • Ubley Greek style natural yogurt 100g
  • Spring onion trimmed 1 bunch / 100g
  • Red chillies 20g
  • Crispy fried onions 100g

Method

  1. Place the chicken thighs into a bowl with the sweet chilli sauce, soy sauce, jerk seasoning and vegetable oil. Leave this to marinate for at least 30 minutes.
  2. Pre-heat the oven to 180° and then line an oven-proof tray.
  3. Place the chicken on the tray and roast it for 40-45 minutes until it’s golden and tender. Once it’s ready, slice it up and allow it to rest.
  4. While your chicken is cooking, place the rice, coconut milk, water, garlic and mixed spice into a pan and cook until it’s soft and tender.
  5. Once your rice is cooked, fold through the beans and peas and place the portions into pots to serve.
  6. Top each pot with the sliced chicken. Drizzle each one with yoghurt and add a sprinkle of fresh chilli and spring onion to finish.
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