Jerk Chicken with Rice and Peas

Ingredients

• 2½ lb bone-in, skin-on chicken thighs
• 1 scotch bonnet pepper
• 4 green onions
• 4 garlic cloves
• 1 inch ginger
• 4 thyme sprigs
• 1 tbsp allspice berries
• 1 tsp black pepper
• ½ tsp nutmeg
• ½ tsp cinnamon
• 1 tbsp brown sugar
• 2 tbsp soy sauce
• 2 tbsp apple cider vinegar
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1½ cup long-grain white rice
• 15 oz canned kidney beans
• 13½ oz coconut milk
• 1 cup water
• 1 tsp salt
• ¼ cup fresh cilantro (optional)

Steps

1. Pat chicken thighs dry. In a food processor, combine scotch bonnet, green onions, garlic, ginger, thyme, allspice, black pepper, nutmeg, cinnamon, brown sugar, soy sauce, apple cider vinegar, lime juice, and 1 tbsp olive oil. Blend until a smooth paste forms.
2. Rub the jerk paste all over the chicken, ensuring it gets under the skin. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Preheat oven to 400°F (200°C). Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until browned and crispy. Flip and sear for another 2-3 minutes.
4. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
5. While chicken roasts, rinse rice thoroughly. In a medium pot, combine rice, drained kidney beans, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until liquid is absorbed and rice is tender.
6. Fluff the rice and peas with a fork. Serve the jerk chicken hot alongside the rice and peas, garnished with fresh cilantro if desired.