Jerk chicken with corn on the cob, and rice and peas

I’ve been a bit slow on updating this – sorry about that, it’s been a busy few days. Anyway, this was the dinner I cooked for Alberto and I last Tuesday. (No Fig for the evening as he was in the swinging hotspot of Dunstable.) I fancied trying some ‘jerk’ something. I got both some jerk paste and some jerk seasoning from Sainsbury’s but as I had not used either before the following recipe is all a bit guessworky.

Serves 2

2 chicken thighs and 1 drumstick per person

1 red onion, cut into wedges

2 garlic cloves, crushed

1½ teaspoons of jerk paste

100ml of white wine

1½-2 tablespoons of tomato purée

20-30g of melted butter

1-2 teaspoons of jerk seasoning

2 knobs of garlic butter

2 corn on the cob pieces

Long-grain, easy cook rice for 2 people

1 red onion, sliced

2 tablespoons of olive oil

6 tomatoes on the vine

100g of petit pois

500ml of water


About two hours before cooking, mix the jerk paste with the wine, tomato purée and crushed garlic to make a marinade. Marinate the chicken pieces for two hours. (The jerk paste that I bought was unexpectedly spicy so I had to add a little bit of extra white wine and purée.)

Pre-heat the oven to 200.

Pour away the marinade and wipe the chicken dry with kitchen paper.

Arrange the chicken pieces in a roasting dish.

Mix the melted butter with the jerk seasoning and then brush over the chicken pieces. Tuck the onion wedges around the chicken pieces.

Roast in the oven for 45 minutes.

After the chicken pieces have been in the oven for 20 minutes, put the two corn on the cob pieces in another roasting dish and pop a knob of garlic butter on each, along with a twist of sea salt and pop in the oven. Add the tomatoes to the dish and drizzle with a little of the olive oil.

In a large saucepan heat the olive oil and gently fry the sliced red onion until slightly softened. Add the rice and stir well so that all the rice is coated in oil. Add the peas and stir likewise.

Add the water, bring to the boil and then turn down to a simmer and cook for 15 minutes until the rice is cooked. Drain the rice and peas and serve with the chicken and corn.

A delicious combination of foods and you can make it spicy, or less spicy, by using more or less paste for marinating, and seasoning.




About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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