Jamaican Jerk Chicken with Rice & Peas from Calypso Imports:

Without doubt this is the most famous and popular Jamaican dish, and the succulent flavours are enjoyed by families all across the island. The Calypso range allows you to test the level of heat that suits you best, with a choice of Mild, Hot or Boston Bay flavour, so named as Boston Bay is the original home of Jerk.

For the Chicken:

Ingredients -

4 pieces of chicken (thighs or breasts)
1 tablespoon Eaton's Jamaican Jerk Seasoning
(Add more to increase the intensity of the heat)

Method -

Score the surface of the chicken and rub Eaton's Jamaican Jerk Seasoning into meat (works equally well with skin on or off). Allow to marinate for at least 2 hours, or as long as you can resist not getting it in the oven! Heat oven to 165C. Bake for 1 hour or until juices run clear. Remove from the oven, stand back and breathe in those aromas. Serve with rice and peas for an authentic Jamaican meal!

For the Rice & Peas:

Ingredients -

2-3 stalks escallion (spring onion) finely chopped
2 garlic cloves
1 tablespoon olive oil
2 cups basmati rice
2.5 cups water
300ml chicken stock
1/2 cup unsweetened coconut milk
1 (400g) can red kidney beans (or pigeon peas)
1 teaspoon salt
1 sprig of thyme

Method -

Sauté onion and garlic in hot oil in a pan oven over medium-high heat 1 to 2 minutes or until translucent. Add rice, chicken stock, water, peas (or kidney beans), thyme, salt and coconut milk; bring to the boil. Cover, reduce heat, and simmer for 25 minutes or until liquid is absorbed and rice is tender.

Delicious!

For more information visit the Calypso Imports website: http://www.calypsoimports.co.uk/

---

Add this page to your favorite Social Bookmarking websites