Jerk chicken, rice and peas and callaloo

Jerk chicken 100 gm.

Rice and peas 180 gm.

Callaloo 80 gm.

Jerk chicken - This recipe makes 4 portions of about 100 gm.

Jerk chicken, rice and peas and callaloo recipe

Ingredients

4 chicken breasts, skin removed

For the jerk seasoning:

1 tablespoon ground allspice

1 tablespoon dried thyme

2 teaspoons cayenne pepper

2 teaspoons garlic granules

1 teaspoon ground black pepper

1 teaspoon ground cinnamon

3 tablespoons vegetable oil

Preparation

Place the chicken in a shallow bowl.

Mix together the jerk seasoning ingredients and then pour the mixture over the chicken breasts. Stir them around to cover them with the mixture. Cover and leave to marinade for at least one hour in the fridge.

Remove the chicken from the fridge and cook on both sides under a hot grill for 2 minutes. Reduce the heat and grill for a further 20 to 25 minutes, turning occasionally.

Rice and peas recipe

This recipe makes 4 portions of about 180 gm.

Ingredients

1 small can (220 gm.) kidney beans, rinsed and drained

1 teaspoon dried thyme

1 teaspoon white pepper

1/2 small onion, diced 400 ml water 200 gm. long grain rice

Preparation

Place all the ingredients except for the rice into a saucepan and bring to the boil.

Add the rice and stir.

Boil rapidly for 3 to 4 minutes then lower the heat and simmer gently for 10 to 12 minutes, stirring occasionally, until the rice is tender.