CaribbeanOriginal flava jerk chicken

Original Flava brothers cook up a carribean storm for £5

Source: www.asda.com

Ingredients

Instructions

1. To make the jerk marinade, blend all of the jerk ingredients with 1 tbsp water into a paste and set aside.
2. Rub the chicken legs with 2 tsp of Asda Jerk Seasoning. Put into a bowl, pour over the blended marinade and mix until well coated. Leave in the fridge to marinate for 2 -
   24 hours.
3. Preheat the oven to 180°C/Gas 6. Put the chicken onto a baking tray, brushing off any excess marinade and roast for
   50 mins, until the skin is crispy, and the chicken is cooked through.
4. Whist the chicken cooks, start the rice and peas by putting the tin of kidney beans, with it's liquid, into a medium saucepan with 500 ml water.
5. Bring to the boil and add the black pepper, garlic, onion, coconut milk, spring onion, thyme and soy sauce. Simmer for
   10 mins.
6. Add the washed rice and stir well. Add the whole Scotch Bonnet chilli and bring to a simmer. Cover loosely with a lid and cook for
   20-25 mins, on low heat, until the rice is cooked. Stir occasionally to stop it sticking to the bottom of the pan.
7. To serve, when the rice is cooked, put a big scoop onto 4 plates and top with a chicken leg.

Nutrition

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