RECIPE:Grilled Jerk Chicken Legs with Rice and Peas
- Prep Time: 20 mins
- Cook time: More than 30 mins
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
Bring the coconut milk, chicken stock, habanero chilli and 1 tsp sea salt to the boil in a saucepan over medium-high heat.
Add the rice and stir to combine and return to the boil. Reduce the heat to low and simmer until tender (25-30 minutes).
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.
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.
Heat a barbecue to medium heat. Place the chicken onto the barbecue, turning often, until browned and cooked through.
Serve hot with the rice and pea salad and lime wedges.