Jerk Chicken and Rice

Jerk Chicken & Rice

Jerk Chicken & Rice

So, after a tough day at work I stepped onto a crammed Tram (I like to blame the tube strikes – even though I commute from Birmingham to Wolverhampton) and daydreamed about what to have for dinner. I thought about what I had in my fridge and freezer and luckily came to the decision that I was going to make home made Jerk Chicken (or at least my take on it!) and rice – what a good decision – it was yummy! So here’s my rough list of ingredients, no set measurements as I sort of made it up – so you can’t go wrong really!

  • 4 chicken legs
  • Breadcrumbs
  • 1 egg
  • 1 tablespoon of plain flour
  • 2 tablespoons of jerk seasoning
  • 1 teaspoon of chilli flakes
  • Basmati rice (1 cup)
  • 1 red pepper
  • 1 cup of sweetcorn
  • 1 handful of chopped sugar snap peas
  • A few cloves of garlic
  1. Place the flour, chilli flakes and jerk seasoning into a sandwich bag and mix them together.
  2. Crack the egg into a flattish bowl and whisk with a fork
  3. Put the breadcrumbs into a flattish bowl
  4. Drop each chicken leg into the bag of seasoning and rub well
  5. Then take the floured chicken and cover in the egg and then into the breadcrumbs
  6. Once all the chicken has been crumbed place them on a baking dish and crush a few garlic cloves and scatter them around the chicken.
  7. Back at 200C for 30/35 minutes
  8. While the chicken is cooking, put your rice on to cook and chop up your veg
  9. Once the water in the pot of rice has nearly absorbed, add the veg and let it all steam for around 5 mins.
  10. Once all cooked, eat with a big smile!

(In the picture you will see two sauce pots – 1 is regular BBQ sauce and the other is my homemade mint raita. Mint sauce, natural yogurt, lemon juice and salt and pepper)

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