Jerk Chicken with Rice and Peas

Jerk Chicken with Rice and Peas

This is a flavoursome family favourite. You can buy skinless chicken if you prefer for a healthier alternative.

To find out more about Mazola Corn Oil please visit our Product page.


Jerk chicken
1 kg chicken thighs – skin on
1 kg chicken drumsticks – skin on
2 tbsp Mazola Corn Oil
2 tbsp minced onion
2 tbsp dried thyme
2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp salt

Rice and peas
50ml Mazola Pure Cooking Oil
1 finely chopped onion
300ml long grain rice
400ml water
1 can of coconut milk – use half fat if you prefer
1 × 400g can of kidney beans, drained
3 tbsp fresh thyme leaves
Salt and pepper to taste
20g fresh coriander

Step 1

Pre-heat the oven to 210 degrees

Step 2

Start with the marinade for the chicken by mixing all of the spice ingredients with the Mazola Corn Oil. Make three cuts in the chicken pieces so the marinade works its way into the flesh. Coat each chicken piece in the marinade – this can be done the day before

Step 3

Lay the chicken pieces on a large tray – make sure they aren’t touching to ensure crispy skin. Pop into the oven for 30 minutes

Step 4

For the rice and peas, warm the Mazola Corn Oil in a large saucepan and cook the onions until soft

Step 5

Add the rice, stir well and add the water and coconut milk – bring to the boil

Step 6

Add the kidney beans and thyme leaves and then cover and simmer for about 20 minutes until the rice is cooked. The mixture will soak up the water and coconut milk whilst cooking so there is no need for draining. Season with salt and pepper to taste

Step 7

On a large plate, spoon out a bed of rice and peas and sprinkle with the chopped coriander. Lay your crispy chicken pieces on the top and serve straight away. Top tip: make a small bowl of minted yoghurt to serve alongside the chicken – delicious!


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