A perfect dish for a healthy dinner, or to prep for weekday lunches, our bbq jerk chicken with rice and peas is brightened and freshened up with the addition of a pineapple coleslaw using green and purple cabbage. The heat in both the jerk chicken and rice and peas is sure to awaken your senses. Topped with your favourite garnishes it is a great dish to add your own style and flavour to with additions such as feta cheese, cucumbers, cilantro, or avocado.
Rice and Peas
No. 1 | Place the chopped chicken into a bowl. Make the marinade by adding all remaining jerk chicken ingredients to a blender and blend on high for 30 seconds until it forms a sauce. Pour the contents on the chicken and toss until it well coated. Cover and place in the fridge overnight.
No. 2 | Pour the kidney beans in a small jar and cover with water. Place in the fridge overnight.
No. 3 | The next day, make the pineapple slaw, by add the cabbage, pineapple, jalapeno, radishes and cilantro leaves in a large bowl. In a separate bowl, add the mayonnaise, lime zest and juice, lemon juice, honey, salt and pepper. Whisk until well incorporated and pour over the slaw. Cover and place in the fridge until ready to serve.
No. 4 | Drain and rinse the kidney beans. Place in pot with chicken stock, and bring to a boil. Continue to cook until tender, about 45 minutes. Add the coconut milk, garlic, thyme and wiri wiri pepper. Once this begins to boil again, add the rice and salt. Stir then cover and reduce heat to low. Continue to cook for 20 minutes or until rice is tender, but not mushy.
No. 5 | Meanwhile, preheat your bbq or smoker to 500°. Carefully skewer the chicken. Grill for 8-10 minutes per side, until cooked through.
No. 6 | To assemble your jerk chicken bowl, make a base of rice and peas in a bowl, piling higher to one side. Add coleslaw to the opposite side. Place the chicken from one skewer in the centre, then add any additional veggies or toppings to your liking.
Keywords: Jerk Chicken, Coleslaw, Rice and Peas