This recipe uses:
Share on:
What you'll need
1 bunch spring onions
3 tsp Tarantella Liquid Thyme
1 tbsp Tarantella Liquid Chilli
1 tbsp Tarantella Liquid Garlic
½ tsp ground allspice
1 tbsp olive oil
600g chicken breast fillets, diced
1 red pepper, diced
1 green pepper, diced
400ml can coconut milk
250g long grain rice
400g can kidney beans, drained and rinsed
How to make it
- Roughly chop half the spring onions and place in a food processor with 2 tsp thyme, chilli, garlic, allspice and oil. Blitz until almost smooth. Transfer to a large bowl and toss in the chicken to evenly coat. Cover and marinate for 2-3 hours, or overnight.
- Thread the chicken and pepper pieces onto 4 skewers and place on a foil lined tray under a preheated grill for 15-20 minutes, turning occasionally until cooked throughout and slightly charred in places.
- While the chicken is cooking, place the coconut milk and 350ml water in a large saucepan and bring to the boil. Add the rice and cook, partially covered with a lid for 10-12 minutes until tender and the liquid has been absorbed. Slice the remaining spring onions and stir into the rice with the kidney beans and remaining 1 tsp thyme, season.
- Serve the Jerk chicken skewers with the rice and peas.
Cooks tip
Try using pork fillet instead of chicken. Great for the barbecue.