Poultry > Chicken > Rice and Peas with Jerk Chicken from Nirmala Narine

Rice and Peas with Jerk Chicken from Nirmala Narine

Cooking method: Grilling
Serves 4


For Jerk Chicken

4 green onions, finely chopped
1 tsp. brown sugar
1 tsp. salt
4 tbsp. orange juice
1 ripe mango, cut into 1/2-inch cubes
Lime wedges, to garnish

For Rice and Peas

2 cups parboiled rice
3 cups water
1/2 cup canned black beans
1 fresh habanero pepper
1 cup unsweetened coconut milk
2 tbsp. finely chopped shallots
1 tsp. salt


1. For Rice & Peas: Put water, salt, shallots, pepper and coconut milk in a pot; bring to a boil.

2. Add rice, cover, and boil for 15 minutes. Remove from heat.

3. Add beans; cover; allow to sit another 15 minutes.

4. Stir with fork. Add more salt if necessary. Discard habanero, if using fresh.

5. For Jerk Chicken: In a blender, combine spices, green onions, sugar, and orange juice to make a paste. Rub spice paste on both sides of chicken.

6. Grill or broil chicken over medium heat 5 to 7 minutes per side.

7. Serve over rice and peas. Garnish with mango cubes and lime wedges.

This recipe is from Nirmala Narine of Nirmala's Kitchen. This recipe is adapted and used with permission. Nirmala's recipes are collected from her travels around the globe. The soul of these recipes is Nirmala's authentic ingredients, which will make your meal a truly global experience.