Street food recipes

Jerk chicken with rice and peas

Miles Chambers runs Agnes Spencer's Amazing Jamaican Cuisine stall at Temple Quay Market, Bristol. He says, 'Take your time. Let the meat marinate for a day and a half, if you can. Just feel it, relax, and enjoy it'

  • 6
  • 40
  • 60
  • 1½ kg chicken wings, thighs or drumsticks
  • 6 spring onions, trimmed and finely sliced
  • 2-3 fresh chillies, finely chopped
  • 3cm piece ginger, peeled and chopped
  • 5 garlic cloves, peeled and chopped
  • 70ml malt vinegar
  • 1 lime, juice and zest
  • 1 tbsp each paprika and ground allspice
  • 3 tbsp fresh thyme, chopped
  • 1 tbsp Demerara sugar
  • 1 tbsp soy sauce
  • 400g long-grain rice
  • 410g can kidney beans
  • 100ml coconut milk
  • tomato and cucumber slices, to garnish
  1. Score each piece of chicken to the bone. Mix together the spring onions, chillies, ginger, 3 of the garlic cloves, the vinegar, lime juice and zest, spices, 2 tbsp of the thyme, sugar and soy sauce and season. Spread this over the chicken, toss well then cover and leave to marinate overnight in the fridge.
  2. Heat the oven to 180°C/160°C fan/Gas 4 and cook the chicken on a tray for 1 hour, turning halfway, until cooked through, no pink meat remains and the juices run clear.
  3. Meanwhile, place the rice in a pan with the kidney beans, coconut milk, 400ml water and 1/2 tsp salt. Bring to the boil, cover and simmer for 12 minutes. Fluff up with a fork and add the remaining garlic and thyme. Cover again and leave to stand for 5 minutes. Serve the jerk chicken with the cooking juices, rice and tomato and cucumber slices.

Per serving: calories 618 (31%), sugar 5.7g (6.3%), fat 21.1g (30%), saturates 5.8g (29%), salt 1.2g (20%) of your guideline daily amount

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