Jerk chicken with rice and peas

• Chicken breast fillets600 g
• Jerk seasoning paste90 g
• Basmati rice300 g
• Red kidney beans (tin)1 tin
• Coconut milk (tin)1 tin
• Spring onions1 bunch
• Limes1 lime

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Slash the chicken a few times with a knife and rub the jerk paste all over it. Leave it for as long as you can: even 10 minutes helps.600 g chicken breast fillets90 g jerk seasoning paste
2. Heat the oven to 200°C (180°C fan). Put the chicken on a lined tray and roast for 25 to 30 minutes, until charred at the edges and cooked through with no pink in the middle.
3. Meanwhile, make the rice and peas. Slice the spring onions. Put the rice in a pan with the coconut milk, the drained kidney beans, the spring onions, a pinch of dried thyme or mixed herbs, a pinch of salt and 250 ml of water. Bring to the boil, cover with a lid, turn the heat right down and cook for 20 minutes without lifting the lid.300 g basmati rice1 tin red kidney beans1 tin coconut milk1 bunch spring onions
4. Fluff the rice with a fork. Slice the chicken and serve it on top, with lime wedges to squeeze over if you have them.1 lime

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