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Spicy jerk chicken thighs with peppers and rice

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Chicken thighs are super cheap and full of flavour, coat with a jerk spice paste for a flavour sensation.

Method


  1. For the jerk chicken, put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs.

  2. Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.)

  3. For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork.

  4. To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve.

Ingredients

For the jerk chicken

  • 2 cloves garlic, roughly chopped
  • 2cm/1 inch piece fresh root ginger, roughly chopped
  • 1 yellow scotch bonnet chilli, chopped or 1 tsp dried chilli flakes
  • 1 tbsp chopped fresh thyme leaves
  • 1 tsp coriander seeds or ½ tsp ground coriander
  • 2 cloves, or a pinch of ground cloves
  • ½ tsp ground mixed spice
  • 1 tsp curry powder
  • salt and freshly ground black pepper
  • 2 tbsp vegetable oil
  • 2 boneless chicken thighs
  • 25g/1oz butter
  • lemon wedge, to serve

For the rice

  • 200g/7oz long grain rice
  • 1 red pepper, de-seeded and chopped

Shopping List

Spicy jerk chicken thighs with peppers and rice

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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