Original Flava Jerk Chicken

Name: Original Flava Jerk Chicken | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: Caribbean
Ingredients: 4 cloves garlic; 6 sprigs of thyme, woody stems removed; 4 spring onions, roughly chopped; 1 onion, roughly chopped; 1tsp Sarsons browning, or soy sauce; 1tsp ground nutmeg; 2 Scotch bonnet chilli peppers; 2 tbsp malt vinegar; 1 tsp ground black pepper; 3 tsp Asda Jerk Seasoning; 4 Asda Butcher’s Selection Chicken Legs; 400g tin red kidney beans in water; 1 tsp ground black pepper; 2 cloves garlic, chopped; 1 onion, diced; 200ml coconut milk; 1 spring onion, halved; 2 sprigs thyme; 500g Asda Easy Cook Long Grain White Rice, washed; 1 Scotch Bonnet chilli pepper

Original Flava brothers cook up a carribean storm for £5

By Asda Good Living,27th August 2020

(9 votes)

Cook: 1 Hour

Serves: 4

Nutritional Information

Each 558g serving contains

Energy
3197kj
764kcal

38%

Fat
26.2g

High
37%

Saturates
10.6g

Med
53%

Sugars
6.1g

Med
7%

Salt
0.73g

Med
12%

of your reference intake.
Typical energy values per 100g:
573kj/137kcal

Ingredients

4 cloves garlic

6 sprigs of thyme, woody stems removed

4 spring onions, roughly chopped

1 onion, roughly chopped

1tsp Sarsons browning, or soy sauce

1tsp ground nutmeg

2 Scotch bonnet chilli peppers

2 tbsp malt vinegar

1 tsp ground black pepper

3 tsp Asda Jerk Seasoning

4 Asda Butcher’s Selection Chicken Legs

400g tin red kidney beans in water

1 tsp ground black pepper

2 cloves garlic, chopped

1 onion, diced

200ml coconut milk

1 spring onion, halved

2 sprigs thyme

500g Asda Easy Cook Long Grain White Rice, washed

1 Scotch Bonnet chilli pepper

Method

To make the jerk marinade, blend all of the jerk ingredients with 1tbsp water into a paste and set aside.

Rub the chicken legs with 2tsp of Asda Jerk Seasoning. Put into a bowl, pour over the blended marinade and mix until well coated. Leave in the fridge to marinate for 2 - 24 hours.

Preheat the oven to 200C/180C Fan/Gas 6. Put the chicken onto a baking tray, brushing off any excess marinade and roast for 50mins, until the skin is crispy, and the chicken is cooked through.

Whist the chicken cooks, start the rice and peas by putting the tin of kidney beans, with it's liquid, into a medium saucepan with 500ml water.

Bring to the boil and add the black pepper, garlic, onion, coconut milk, spring onion, thyme and soy sauce. Simmer for 10mins.

Add the washed rice and stir well. Add the whole Scotch Bonnet chilli and bring to a simmer. Cover loosely with a lid and cook for 20 - 25mins, on low heat, until the rice is cooked. Stir occasionally to stop it sticking to the bottom of the pan.

To serve, when the rice is cooked, put a big scoop onto 4 plates and top with a chicken leg.