Jerk Chicken Rice Recipe
pigeon peas & rice + jerk chicken + peas & carrots + egg + yum yum
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Ingredients
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Jerk Chicken
Pigeon Peas and Rice
Peas and Carrots
Egg
Garnish
Method
Jerk Chicken Preparation
- 1
Marinate the Chicken
In a bowl, combine jerk seasoning, olive oil, lime juice, minced garlic, salt, and black pepper. Add the chicken thighs and coat them well with the marinade. Cover and let marinate in the refrigerator for at least 1 hour, preferably overnight.
- 2
Pigeon Peas and Rice Preparation
- 3
- 4
Cook the Rice
Add the long-grain rice, pigeon peas, chicken broth (or water), thyme, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and liquid is absorbed. Remove bay leaf before serving.
Peas and Carrots Preparation
- 5
Egg Preparation
- 6
Scramble the Eggs
In a bowl, beat the eggs with a pinch of salt. In a non-stick skillet, scramble the eggs over medium heat until cooked through, about 3-4 minutes.
Assembly
- 7
Combine and Serve
In a large serving dish, layer the pigeon peas and rice, top with sliced jerk chicken, and then add peas and carrots. Finally, scatter scrambled eggs over the top, garnish with chopped green onions, and drizzle with Yum Yum sauce before serving.