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.

Chicken Quick Main Course Spicy Rice

Estimated Nutrition

Calories

1385.4

kcal / serving

1385.4 kcal total

Carbs

154.6g

per serving

154.6 g total

Fat

58.2g

per serving

58.2 g total

Protein

62.8g

per serving

62.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

wedge

Lemon

for garnish

GrainsCereals

200

Long Grain Rice

Meat

piece

Chicken Thighs

boneless

NutsSeeds

cloves

Garlic

roughly chopped

tbsp

Thyme

fresh leaves, chopped

tsp

Coriander Seeds

cloves

Cloves

whole

0.5

tsp

Mixed Spice

ground

tsp

Curry Powder

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Vegetable Oil

Vegetables

Ginger

fresh root, roughly chopped

piece

Scotch Bonnet Chilli

yellow, chopped

piece

Red Pepper

de-seeded and chopped

Method

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.