Jerk Chicken with Rice & Beans

This recipe works in combination with: Chicken Satay Kebabs, Louisianan Jambalaya, Prawns in Thai Coconut Sauce. This recipe features in these meal plans: World Spice Trail.

Chicken breasts cooked in a home-made jerk seasoning and served with coconut rice and kidney beans.


  • 4 skinless chicken breast fillets
  • 400ml of coconut milk
  • 400g of tinned red kidney beans, drained
  • one-half bunch of spring onions, finely chopped
  • 240g of long grain rice
  • 1 tbsp ground allspice
  • 150g of tomato ketchup
  • 1 tbsp fresh ginger, grated
  • 2 cloves of garlic, chopped
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cinnamon
  • 1 tbsp dried thyme
  • 1 fresh red chilli, deseeded and finely chopped
  • 1 tsp ground coriander
  • 1 tbsp lemon juice
  • Serves: 4
  • Course: Main Course
  • Preparation time: 35 mins
  • Cooking time: 20 mins
  • Price per person: £2.88
  • Store cupboard: Cook's
  • Calories per serving: 896
  • 5-a-day per serving: 0.6
  • Print Recipe
Jerk Chicken with Rice photo

865 cooks think so


  1. Mix together the spring onions, lemon juice, garlic, chilli, ginger, nutmeg, cinnamon, allspice, coriander, thyme and tomato ketchup. Season with salt and pepper. Coat the chicken in the marinade and leave to absorb the flavour for at least 1 hour.
  2. Preheat the grill to high. Place the chicken on a baking tray and grill, turning frequently, for 15 minutes, or until cooked through.
  3. Meanwhile, to make the coconut rice, cook the rice according to the packet instructions. Pour the coconut milk into a separate saucepan, bring to the boil and simmer until reduced by half. Stir the kidney beans and reduced coconut milk into the rice. Stir over a low heat until the kidney beans are heated through. Season with salt and pepper.
  4. Serve the jerk chicken with the coconut and bean rice.

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