For company
Jamaican peas and rice
The proper partner to my jerk spatchcock chicken — creamy coconut rice studded with red kidney beans, allspice, thyme and a whole scotch bonnet doing its quiet work in the pot. Spooned onto a platter with the carved bird over the top, orange wedges and spring onion scattered over everything, it is a whole Caribbean evening on one dish.
The chilli goes in chopped but nobody has to fish it out — it perfumes the rice rather than setting it on fire. And do pour the brine from the can of beans straight in; that is free flavour.
Method
- 01
Heat the oil in a saucepan over a medium heat and sauté the onion until translucent.
- 02
Add the garlic, ginger, allspice, spring onion and thyme, and cook until fragrant.
- 03
Add the rice, then the coconut milk, water, chilli and beans along with their brine, and season with salt and pepper.
- 04
Cover and simmer for 35–40 minutes, or until the rice is cooked.
- 05
Transfer to a serving dish and top with the carved jerk chicken, orange wedges and spring onion.
Keep cooking
