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Spicy jerk chicken thighs with peppers and rice

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

Recommended by

11 people

Chicken thighs are super cheap and full of flavour, coat with a jerk spice paste for a flavour sensation.

By Levi Roots

From Ready Steady Cook

Ingredients

For the jerk chicken

2 cloves garlic, roughly chopped
2cm/1 inch piece fresh root ginger, roughly chopped
1 yellow scotch bonnet chilli, chopped or 1 tsp dried chilli flakes
1 tbsp chopped fresh thyme leaves
1 tsp coriander seeds or ½ tsp ground coriander
2 cloves, or a pinch of ground cloves
½ tsp ground mixed spice
1 tsp curry powder
salt and freshly ground black pepper
2 tbsp vegetable oil
2 boneless chicken thighs
25g/1oz butter
lemon wedge, to serve

For the rice

200g/7oz long grain rice
1 red pepper, de-seeded and chopped

Method

For the jerk chicken, put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs.
Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.)
For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork.
To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve.