Jerk Chicken and Brown Rice

This is one of my favorite meals and such a perfect post workout meal, by using brown rice and making your own coconut milk you have a super healthy option to this Jamaican classic.


Serves 2 people

This is what you need;

150g brown rice
350 ml coconut milk
1x chicken stock cube
1 tsp sea salt
1 tsp dried thyme
1 tsp All purpose seasoning
1x minced garlic clove
50g kidney beans
1 scotch bonnet chilli
soak the rice in 1 hour before you start cooking.

2 chicken thighs
4 Scotch Bonnet chillies
1 small yellow onion
2tbsp allspice
1 inch fresh ginger root
2 garlic cloves
1tsp dried thyme
1tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp sea salt
1 tsp cracked black pepper
1/4 tsp nutmeg
juice of 1 lime
1tbsp olive oil

Start by making the marinade to the chicken, put everything in a food processor until you have a smooth marinade. Score the chicken on the skin side and put in a bag, then add the marinade and leave it for at least 2 hours.
Now simmer 1 cup water but don’t boil, then in a food processor add 0.5 cup of dessicated coconut and blend until creamy.
Heat up your oven to 200 degrees, then in a frying pan on medium heat fry the chicken skin side down for 3 minutes and the same on the other side then put the chicken in the oven for 30 min.
In a saucepan add the rice and all the other ingredients bring to the boil for 5 minutes then but the lid on and bring down the heat so it simmers, stir occasionally until all the liquid is absorbed.

Serve with a salad, enjoy x



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