Spicy Jerk Chicken Thighs with Peppers and Rice

Chicken thighs coated in a spicy jerk paste, pan-fried until golden, and served alongside fluffy rice and peppers.

Estimated Nutrition

	Per Serving	Total
Calories	1385.4 kcals	1385.4 kcals
Carbohydrates	154.6 grams	154.6 grams
Fat	58.2 grams	58.2 grams
Protein	62.8 grams	62.8 grams

Cook Time

20 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

25
g

Butter

Fruits

1
wedge

Lemon

for garnish

GrainsCereals

200
g

Long Grain Rice

Meat

2
piece

Chicken Thighs

boneless

NutsSeeds

2
cloves

Garlic

roughly chopped

1
tbsp

Thyme

fresh leaves, chopped

1
tsp

Coriander Seeds

2
cloves

Cloves

whole

0.5
tsp

Mixed Spice

ground

1
tsp

Curry Powder

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

OilsFats

30
ml

Vegetable Oil

Vegetables

2
cm

Ginger

fresh root, roughly chopped

1
piece

Scotch Bonnet Chilli

yellow, chopped

1
piece

Red Pepper

de-seeded and chopped

Steps

Pulse marinade ingredients in a food processor to form a rough paste and rub over the chicken thighs.
Fry chicken in butter for 7-8 minutes on both sides until cooked through.
Boil rice in double the volume of water for 8 minutes, add peppers, and cook until water is absorbed.
Spoon rice and peppers onto a plate, top with chicken, and garnish with a lemon wedge.