Jamaican Rice and Peas Jerk Chicken Bowl
Jerk chicken breast with coconut rice and kidney beans and fried sweet plantains.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Makes
- 4 bowls
In Jamaica, "rice and peas" means rice cooked with kidney beans in coconut milk, thyme and allspice. It's the traditional partner for jerk. This version uses chicken breast for a leaner bowl; our Jamaican Jerk Chicken & Coconut Rice Bowl uses thighs with coconut rice and mango salsa instead.
Why this recipe works
Cooking the rice with coconut milk, allspice and thyme gives it the same aromatic backbone as the jerk marinade. Sweet plantains balance the heat.
Ingredient notes
Kidney beans are called "peas" in Jamaican cooking. Scotch bonnets are very hot; handle with gloves.
Common mistakes
- Lifting the lid while the rice cooks.
- Overcooking the lean breast meat.
What to serve with it
Steamed cabbage or a lime wedge.
Meal prep
Rice and peas reheat well; plantains are best fresh.
More bowls like this
Cooking tips
Medium heat stops the marinade from burning before the chicken is cooked. Plantains with black skins are sweetest.
Swaps and variations
Use thighs for a juicier bowl. Use a jalapeño for less heat.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot (165°F / 74°C).
Recipe
Jamaican Rice and Peas Jerk Chicken Bowl
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Makes
- 4 bowls
Ingredients
- For the jerk chicken
- For the rice and peas
- For the plantains
You’ll need: medium saucepan with lid; grill pan; skillet; blender; instant-read thermometer
Method
-
Blend the scallions, Scotch bonnet, garlic, lime juice, olive oil, 1 1/2 teaspoons allspice, 1/2 teaspoon thyme and 3/4 teaspoon salt. Coat the chicken and refrigerate 1 to 12 hours.
-
Combine the rice, kidney beans, coconut milk, water, remaining allspice, thyme and salt. Bring to a boil, cover and cook on low 18 minutes; rest 10 minutes.
-
Heat a grill pan over medium heat and cook the chicken 5 to 6 minutes per side, until charred in spots and 165°F (74°C). Rest and slice.
-
Heat the neutral oil in a skillet over medium heat and fry the plantains 2 to 3 minutes per side, until deep golden.
-
Divide the rice and peas among 4 bowls with the chicken and plantains.
Questions
Why is it called rice and peas?
In Jamaica, kidney beans are often called peas.
Can I use dried beans?
Yes, but cook them first; canned is quicker.
Comments