Jerked angry birds

A good jerk chicken is underpinned by the seasonings that come from the jerk trinity of allspice, Scotch bonnet and thyme.

Ingredients

Instructions

1. First make the jerk sauce by blitzing the ingredients together in a blender or food processor. Add 2 tablespoons of the jerk sauce and rub it into the slashed flesh. Leave, covered, in the refrigerator for at least
   2 hours and preferably overnight.
2. Heat the oil in a large heavy-based pan. Bring to a medium-high heat and add the chicken breasts, skin-side down. Turn after
   2-3 minutes and cook the other side, ensuring both sides become brown and slightly crisp. Remove the chicken pieces from the pan and leave to one side.
3. Add the red onions and garlic to the oil in the pan and fry over a medium-high heat for
   2-3 minutes. Add the brown sugar, celery, chopped green and red peppers, dried thyme and chopped spring onions/scallions. Cook over a medium heat for a further
   5-7 minutes until the peppers soften. Now add the rice and toss it with the vegetable mix for
   2-3 minutes. Add the beans, tomato puree/paste and stock and season with salt and pepper to taste. Cook over a medium-low heat for
   5 minutes.
4. Return the chicken breasts the pan, making sure they are tucked in amongst the swelling rice grains. Continue to cook over medium-low heat for
   15-20 minutes until the rice is completely cooked.
5. Add the lime zest and juice and stir carefully. Put a tightly fitting lid on the pan and cook for a further
   5-10 minutes over a very low heat or until the chicken is cooked through. Leave the lid on and remove from the heat. Leave to rest for
   10 minutes. Carefully transfer the chicken and rice mix to a serving plate, sprinkle with the chopped coriander/cilantro and top with lime wedges to serve.

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