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Easy Jamaican Jerk Chicken With Coconut Rice And Beans

Easy Jamaican Jerk Chicken With Coconut Rice And Beans

Sneha Paul
Quick and easy Jamaican Jerk Chicken, served with coconut rice and beans, and a quick salsa!
Prep Time 10 mins
Cook Time 40 mins
Resting Time: 40 mins
Total Time 50 mins
Course Main Course, Salad
Cuisine carribean, jamaican
Servings 2 people

Equipment

  • pan or skillet
  • pot

Ingredients
  

For Jamaican Jerk Chicken:

  • 2 chicken breasts boneless and skinless
  • 2 tbsp onion paste
  • 1 tbsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp lemon juice
  • ½ tbsp honey
  • 1.5 tsp soy sauce
  • 4 tbsp Bechef’s Jerk Sauce
  • 2-3 tbsp oil
  • Salt to taste

For Coconut Rice and Beans:

  • 1 cup long-grain rice or basmati rice
  • 1 cup kidney beans cooked
  • 1 cup water
  • 1 cup coconut milk
  • 1 tsp garlic chopped or minced
  • Salt and pepper as per taste
  • Coriander leaves for garnishing

For Salsa

  • 1 cup tomato chopped
  • cup onion chopped
  • cup capsicum chopped
  • 2 tsp garlic finely chopped or minced
  • 2 tsp lemon juice
  • 2-3 sprigs fresh coriander chopped
  • Salt and pepper as per taste

Instructions
 

To make Jamaican Jerk Chicken:

    Marinade:

    • Take a bowl, pour onion paste, garlic paste, ginger paste, lemon juice, honey, soy sauce, salt and jerk sauce. Give it a good mix.
    • Add the chicken breasts. Give them a toss. Make sure the pieces are coated with the marinade. Allow them to marinate for 30 minutes.

    Pan Roast:

    • Heat oil in a non-stick pan or skillet over medium flame. Add the marinated chicken breasts. Allow each side to cook for 6-8 minutes or until golden brown in colour.
    • For the first 5 minutes don’t move the chicken breasts. Just let it cook. After that, swirl the pan a little. Then check if it has developed a golden brown colour. If it has then carefully flip both the pieces. Continue cooking in the same manner until the other sides also become golden brown and are cooked through.

    To make Coconut Rice and Beans:

    • Rinse and soak the rice in water for 15 minutes.
    • Heat a pot over medium-high flame. Pour water and coconut milk. Bring it to a boil.
    • Reduce the heat. Add the rice and give it a mix.
    • Add chopped garlic, salt and pepper. Mix again.
    • Cover it with a lid. Let it simmer for 10-15 minutes or until all the liquid has absorbed.
    • Turn the flame off. But don’t open the lid. Let it stay undisturbed for around 10 minutes.
    • Then open the lid and add the cooked kidney beans. Give it a toss but be very gentle.
    • Cover it again. Just before serving, garnish with chopped coriander leaves.
    • Serve warm.

    To make Salsa:

    • In a bowl, add chopped tomato, onion, capsicum, garlic, lemon juice, coriander leaves, salt and pepper. Give it a good mix.
    • Serve.
    Keyword coconut rice, pan-roasted chicken breast