John Myers
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Jerk Chicken, Rice’and’peas, Veggie Curry
The perfect jerk chicken, rice’and’peas, veggie curry recipe with a picture and simple step-by-step instructions.
For the jerk chicken:
- 10 Pc. Chicken leg
For the jerk marinade:
- 4 Pc. Spring onions
- 1 Pc. Chili
- 50 g Fresh ginger
- 2 tsp Fresh thyme
- 100 ml Brandy vinegar
- 3 tsp Honey
- 2 tsp Pimento
- 1 tsp Cinammon
- 2 tsp Olive oil
- Salt and pepper
Rice’n Peas
- 200 g Jasmine rice
- 100 g Black beans
- 50 g Coconut flakes
- 1 bunch Parsely
- 1 Can Coconut milk
- 1 tsp Salt
Vegetable curry:
- 1 Pc. Zucchini
- 1 Pc. Eggplant fresh
- 2 Pc. Paprika
- 4 Pc. Carrots
- 1 Pc. Onion
- 3 Pc. Garlic cloves
- 50 g Ginger
- 1 Pc. Chili
- 1 tsp Garam masala
- 1 tsp Paprika
- 1 tsp Turmeric
- 0,5 tsp Ground cumin
- 0,5 tsp Cinammon
- 1 Can Coconut milk
- 2 Cup Chicken broth
- Salt and pepper
- 1 bunch Fresh coriander
- 1 tsp Olive oil
For the jerk chicken:
- Put the ingredients for the marinade in a blender and puree, then mix with the chicken pieces and leave to rest in the refrigerator overnight (at least 4 hours). Prepare the grill and when the charcoal has burned a first film of ash, place it on the grill. Grill for about 15-20 minutes on each side.
Rice’n Peas
- If the beans are dry, soak them in a water bath overnight. Put rice with beans and 2 strips of Thai parsley, coconut flakes and a teaspoon of salt in a saucepan and add enough water to make it about a teaspoon over the rice. Cook the whole thing in an open pot until the water has almost boiled out, then fill up with the coconut milk. Season to taste – if rice or beans are still too hard, fill up again with a cup of water and continue to cook until it has the desired consistency.
Vegetable curry:
- Cut the vegetables into small pieces – the carrots are best sliced. Fry the garlic with ginger, chilli and onions in the oil – add the spices. Fry briefly and then add the stock and bring to the boil. Then first add the carrots – pour another cup of broth and bring to the boil. Then add the remaining vegetables, stir well and fry / sauté. Then pour coconut milk on top and bring to the boil once. Let cook for about 10-15 minutes. Stir in fresh coriander and you’re done.
- If possible, let the curry rest for a few hours or overnight after the first boil with vegetables and coconut milk and only cook just before consumption – then the spices are better absorbed.
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