Saunderson's Quality Family Butcher

Jerked Chicken Thighs with Gungo Peas & Rice

This recipe originates from Boston Bay, Jamaica and has been adapted by Dougie from Lupe Pintos. All the extra ingredients can be found in his Deli just down the road.

Serves: 4
Time: 45 minutes
Category: Chicken
Cuisine:
Marinated & fried chicken thighs with lime quarters served on a plate

Ingredients

  • 8 chicken thighs (slashed twice)
  • 2 tsp jerk seasoning
  • 2 tbsp natural yoghurt
  • 4 spring onions
  • 400gs long grain rice
  • 200ml chicken stock
  • 1 can gungo peas
  • 1 can coconut milk
  • Habanero hot sauce
  • Salt & pepper

Method

  1. Mix chicken, jerk seasoning and yoghurt in a bowl and leave to marinate overnight or for a few hours.
  2. Fry onions in a little oil with rice.
  3. Add stock, coconut milk, gungo peas and seasonings.
  4. Bring to the boil, reduce heat to a simmer, put lid on and cook for 15 minutes.
  5. BBQ cook – burn coals until there are no flames, place chicken above the coals, cover & cook for 15 minutes, turn and cook on the other side. OR: Oven cook – bake at 200c for 40 minutes, turning halfway through.