Jamaican style chicken with rice and peas, no salt added
Fragrant thyme, allspice and scotch bonnet style chicken with coconut rice and kidney beans.
- Time1 hr
- LevelMedium
- Costabout £1.90 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Blend or mash the spring onions, garlic, allspice, thyme, pepper, chilli, lime juice and oil to a paste. Rub into the drumsticks and leave for 30 minutes if you can.
- 2
Heat the oven to 200°C (180°C fan). Roast the chicken on a tray for 40 minutes, turning once, until deep brown and cooked through.
40 min - 3
Rinse the rice. Put in a pan with the beans, coconut milk and water. Bring to the boil, cover and cook on low for 15 minutes.
15 min - 4
Rest the rice with the lid on for 5 minutes, then fluff with a fork.
- 5
Serve the chicken on the rice and peas.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.