Grilled Jerk Chicken Legs with Rice and Peas
Grilled Jerk Chicken Legs with Rice and Peas
INGREDIENTS
Lime wedges as needed
Rice and Peas
Coconut milk 2 cups
Chicken stock 2 cups
Habanero chilli, halved 1 habanero
Brown rice 1 ½ cups
Spring onions, thinly sliced 3 onions
Olive oil 44 mL
Lime juice 44 mL
Orange juice 30 mL
Sea salt as needed
Black pepper, freshly ground as needed
LET'S GET COOKING!
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.