Go Back

Tasty Jamaican Jerk Chicken with Rice & Peas

A flavorful and comforting Jamaican dish featuring marinated jerk chicken paired with fluffy rice and tender peas, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Jamaican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thighs or breasts
  • 2 tablespoons jerk seasoning Can be homemade if not available.
For the Rice & Peas
  • 1 cup rice
  • 1 can pigeon peas (or black-eyed peas)
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 tablespoons vegetable oil
  • to taste salt and pepper
  • for garnish chopped parsley Optional for garnish.

Method
 

Preparation
  1. Marinate the Chicken: Start by rubbing the jerk seasoning all over the chicken. You can marinate it for at least 30 minutes or up to overnight for maximum flavor.
  2. Sauté the Aromatics: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chopped onion and minced garlic, sautéing until fragrant and translucent—around 3-4 minutes.
  3. Brown the Chicken: Add the marinated chicken to the skillet, browning on both sides for about 5-7 minutes until golden.
Cooking
  1. Cooking the Rice and Peas: Stir in the rice, then pour in the chicken broth. Add the pigeon peas, salt, and pepper. Bring to a boil, then reduce heat to low, covering the skillet.
  2. Cook it All Together: Let the mixture simmer for about 20-25 minutes or until rice is tender, and all liquid is absorbed. Remove from heat and fluff the rice with a fork.
Serving
  1. Garnish and Serve: Top with chopped parsley for a fresh finish and serve warm.

Notes

For optimal flavor, let the chicken marinate for longer. If jerk seasoning is unavailable, consider making your own mix with spices like allspice, thyme, and ginger. Ensure not to overcrowd the skillet to achieve perfect browning.