Jerk Chicken Skillet with Rice & Peas
Spicy Jamaican jerk chicken cooked in a skillet, served with quick‑cooked rice and peas for a satisfying meal in under 30 minutes.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Heat the oil in a large skillet over medium‑high heat. Add the chicken strips, season with salt and pepper, and sear until golden, about 3 minutes per side.
-
Step 2 of 4
Stir in the onion and garlic, cooking until softened, then add the jerk seasoning paste and coat the chicken, cooking another minute.
-
Step 3 of 4
Pour in the coconut milk and water, bring to a gentle boil, then stir in the rice and kidney beans; reduce heat to low, cover, and simmer for 12‑15 minutes until the rice is tender and the liquid absorbed.
-
Step 4 of 4
Remove from heat, let stand covered for 2 minutes, then fluff the rice with a fork. Sprinkle sliced spring onion over the top and serve immediately.
Notes from the kitchen
If you can't find ready‑made jerk paste, blend Scotch bonnet pepper, allspice, thyme, garlic, ginger, brown sugar and lime juice for a homemade version.
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