Equipment
Ingredients
Jerk Marinade
- 3 scotch bonnet peppers, whole
- 6 scallions (spring onions), trimmed
- 6 garlic cloves
- 30 g fresh ginger, peeled
- 10 g dried thyme
- 15 g ground allspice (pimento)
- 30 g brown sugar
- 60 ml soy sauce
- 30 ml lime juice
- 30 ml vegetable oil
Chicken
- 4 chicken legs (thigh and drumstick attached), skin-on, bone-in
Rice and Peas
- 400 g long grain white rice, rinsed
- 400 g red kidney beans (canned), undrained
- 400 ml coconut milk, full fat
- 200 ml water
- 1 scallion, whole
- 3 fresh thyme
- 1 scotch bonnet pepper, whole, un-cut
- 5 allspice berries, whole
Fried Plantain
- 2 ripe plantains, yellow with black spots
- 100 ml vegetable oil
Pineapple Salsa
- 300 g fresh pineapple, finely diced
- 50 g red onion, finely diced
- 10 g fresh cilantro (coriander), chopped
- 15 ml lime juice
- 2 g salt
Nutrition (per serving)
Method
Prepare the marinade: Place scotch bonnets, scallions, garlic, ginger, dried thyme, ground allspice, brown sugar, soy sauce, lime juice, and oil into a food processor. Blend until smooth. CAUTION: Wear gloves when handling peppers.
Score the chicken legs with a sharp knife, making 2-3 deep cuts through the skin to the bone. Rub the marinade thoroughly into the meat and inside the cuts. Cover and refrigerate for at least 12 hours (up to 24 hours).
Preheat oven to 200°C (400°F). Place chicken on a wire rack set over a foil-lined roasting tray. Roast for 40-45 minutes.
While chicken roasts, combine rinsed rice, undrained kidney beans, coconut milk, water, whole scallion, thyme sprigs, whole allspice berries, and the whole scotch bonnet pepper in a heavy pot. Bring to a boil.
Once boiling, reduce heat to the lowest setting. Cover tightly with a lid and simmer gently for 20 minutes. Remove from heat and let steam (covered) for another 10 minutes. Discard the thyme stems and whole pepper before fluffing.
Mix the diced pineapple, red onion, cilantro, lime juice, and salt in a small bowl. Set aside to let flavors meld.
Peel plantains and slice diagonally into 2cm thick pieces. Heat oil in a frying pan over medium-high heat. Fry plantains for 2-3 minutes per side until golden brown and caramelized. Drain on paper towels.
Verify chicken internal temperature reaches 74°C (165°F). Plate the chicken alongside the rice and peas and fried plantain. Top with pineapple salsa.
Chef's Notes
- Traditional Jerk is cooked over fresh green pimento wood, which imparts a specific smoke flavor. Using whole allspice berries in the marinade helps mimic this profile.
- For the plantains, ensure they are very ripe (skins should be mostly black). Green or yellow plantains will be starchy and potato-like rather than sweet.
- The pineapple salsa provides acidity and sweetness to cleanse the palate between bites of the spicy, rich chicken.
- Always wash your hands immediately after handling scotch bonnet peppers, or wear gloves. The oils are potent and painful if they touch your eyes.
Storage
Refrigerator: 3 days — Store components separately. Plantains lose texture quickly.
Freezer: 3 months — Chicken and rice freeze well; do not freeze plantains or salsa.
Reheating: Reheat chicken and rice in oven covered with foil at 170°C until steaming. Pan-fry plantains to crispen.
