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Rice and Peas with Jerk Chicken from Nirmala Narine

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Cooking Method:
Grilling Grilling
Prep Time :
4 min
Servings :
4
  • Ingredients
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    For Jerk Chicken

    2 tbsp. Nirmala's Kitchen Jamaican Jerk Rub
    4 green onions, finely chopped
    1 tsp. brown sugar
    1 tsp. salt
    4 tbsp. orange juice
    1 ripe mango, cut into 1/2-inch cubes
    Lime wedges, to garnish

    For Rice and Peas

    2 cups parboiled rice
    3 cups water
    1/2 cup canned black beans
    1 fresh habanero pepper
    1 cup unsweetened coconut milk
    2 tbsp. finely chopped shallots
    1 tsp. salt
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Directions

    For Jerk Chicken: In a blender, combine spices, green onions, sugar, and orange juice to make a paste. Rub spice paste on both sides of chicken.
    Grill or broil chicken over medium heat 5 to 7 minutes per side.
    Serve over rice and peas. Garnish with mango cubes and lime wedges.
    For Rice & Peas: Put water, salt, shallots, pepper and coconut milk in a pot; bring to a boil.
    Add rice, cover, and boil for 15 minutes. Remove from heat.
    Add beans; cover; allow to sit another 15 minutes.
    Stir with fork. Add more salt if necessary. Discard habanero, if using fresh.