Jamaican jerk chicken with rice & beans salad
This Caribbean classic of jerk-seasoned chicken and crunchy sweetcorn can be started in the oven and finished off on the barbecue.
- CourseMain meal
- Prepare15 mins
- Cook35 mins
- Total time50 mins
- 900g pack chicken drumsticks, scored
- 120g pack Levi Roots Jerk Coat'n Cook Sauce
- 1 pack 2 sweetcorns, halved
- 400ml can coconut milk
- 250g easy cook long grain rice
- 400g can black eyed beans, drained and rinsed
- 2 continental salad onions, trimmed, halved and sliced
- ½ x 28g pack Cooks' Ingredients Coriander, roughly chopped
- 1 lime, zest and juice
- 1 tbsp mayonnaise
Preheat oven to 200°C, gas mark 6. Place the chicken in a large bowl and mix in the jerk sauce. Place the chicken on a large baking tray, reserving the marinade and roast for 25-30 minutes or until cooked throughout with no pink meat.
Meanwhile, blanch the sweetcorn in boiling water for 5 minutes, drain and coat in the reserved marinade.
Bring the coconut milk and 300ml water to the boil in a large saucepan and add the rice, cover and cook gently for 5 minutes, stirring occasionally. Add the beans and cook for a further 5-7 minutes until the rice is tender and the liquid has been absorbed. Allow to cool, then stir in the salad onions and coriander. Whisk together the lime zest and juice and mayonnaise, then stir into the salad and season to taste.
Place the chicken and sweetcorn on the barbecue for 5 minutes, turning occasionally until slightly charred, then serve with the salad.
Typical values per serving when made using specific products in recipe