RECIPE:Grilled Jerk Chicken Legs with Rice and Peas

  • Prep Time: 20 mins
  • Cook time: More than 30 mins
  • Serves 2

Recipe

Ingredients

  • Chicken Jerk Leg Quarters

    2 packages

    Chicken Jerk Leg Quarters - • $0.00
  • Green Peas

    200 g

    Green Peas - • $0.00
  • Lime wedges as needed 

Rice and Peas 

  • Coconut milk2 cups

  • Chicken stock2 cups

  • Habanero chilli, halved1 habanero

  • Brown rice1 ½ cups

  • Spring onions, thinly sliced3 onions

  • Olive oil44 mL

  • Lime juice44 mL

  • Orange juice30 mL

  • Sea saltas needed

  • Black pepper, freshly groundas needed



Cooking directions

  1. Bring the coconut milk, chicken stock, habanero chilli and 1 tsp sea salt to the boil in a saucepan over medium-high heat. 

  2. Add the rice and stir to combine and return to the boil. Reduce the heat to low and simmer until tender (25-30 minutes).  

  3. Remove from the heat and let it rest for 10 minutes, then strain off any excess liquid.  Discard the chilli and spread the rice on a tray to cool to room temperature.  

  4. Blanch the peas until tender and then drain and submerge in ice water.  Once cooled, place the peas in a bowl with the cooled rice, spring onions, olive oil, lime juice and orange juice. Season to taste, stir to combine and refrigerate until required. 

  5. Heat a barbecue to medium heat. Place the chicken onto the barbecue, turning often, until browned and cooked through. 

  6. Serve hot with the rice and pea salad and lime wedges. 

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