RecipesPoultry

Jamaican Jerk chicken, rice and peas Recipe with mango salsa

The Steenbergs take on the classic Jamaican combination of jerk chicken, peas and rice.

Jamaican Jerk chicken, rice and peas Recipe with mango salsa
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Ingredients

For the recipe:
  • 1 Large Organic Chicken (cut into portions)
  • 4tsp Steenbergs organic Jamaican Jerk seasoning
  • 500g long grain rice
  • 1 onion, chopped
  • 500ml boiling water
  • 1 tsp Steenbergs organic ground Cumin
  • 1 tin (400g) Organic red Kidney beans
  • 1 tin (400g) Organic black eyed beans
  • 1 ripe mango diced
  • 1/2 red onion
  • 1 bunch diced fresh coriander
  • 2 roughly chopped ripe tomatoes de-seeded and diced
  • 1 pinch to taste organic perfect salt

Serves 4

Method

01
Preheat the oven to 180 degrees C or 350 F
02
Add the chicken pieces to a bowl and cover with Steenbergs Jamaican Jerk seasoning. Mix well and leave to marinate.
03
Put the chicken pieces on a baking tray and put in the oven.
04
Fry the onion in a little oil and butter, add the Steenbergs organic Cumin and fry for a further minute.
05
Pour in the rice and cover with 500ml boiling water. Replace the lid and boil for 2 minutes, take the pan off the heat for 15 minutes. Stir the rice, it should be perfectly fluffy.
06
Drain the kidney and black eyed peas and add to the rice, mix the beans into the rice and taste to check the seasoning.
07
Mix the mango, onion, coriander and tomato together, season with Steenbergs Perfect Salt.
08
When the chicken is cooked, remove from the oven and serve on a large board with the salsa and rice.