back to previous pageprep time:
30 minutescooking time:
30 minutes servings:
4ingredients:
4 chicken thighs and 4 chicken drumsticks
1 bottle of 142ml Encona Jamaican Jerk BBQ Sauce
1 tbsp parsley, chopped
For the rice:
200g long grain rice, soaked for 10 minutes then rinsed and drained
1 onion, finely chopped
400ml coconut milk
300ml chicken stock
1 tin of red kidney beans, rinsed and drained
3 bay leaves
1 lemon grass stalk, root slightly crushed
Salt and milled black pepper
- Wash and dry the chicken pieces. Make 3-4 slashes across the skin-side of the chicken about 1cm deep. Place the chicken into a bowl and pour over the Encona Jamaican Jerk BBQ Sauce, chopped parsley and mix well.
- Cover the chicken with cling-film and Ideally leave to marinate overnight in the fridge or for a minimum of 2 hours.
- Cook the chicken over a medium heated barbecue or under a grill for 25-30 minutes, occasionally and brushing with any left over marinade.
- Meanwhile, to make the rice, add the onion, coconut milk, chicken stock, bay leaves and lemon grass to a medium saucepan and bring to a simmer. Add the rice and simmer for 15 minutes stirring occasionally.
- After 15 minutes add the red kidney beans, parsley and season with salt and pepper. When the rice has softened, transfer to a serving bowl and serve with the Jerk chicken. Enjoy!
hints:
Allow time to marinate the chicken
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