Beer-Splashed Jerk Chicken with Chargrilled Sweetcorn and Herby Rice

Sweet jerk chicken with a powerful kick, served alongside chargrilled sweetcorn and fragrant herby basmati rice.

Chicken Main Course Spicy Summer Rice

Estimated Nutrition

Calories

424.1

kcal / serving

2544.5 kcal total

Carbs

59.1g

per serving

354.8 g total

Fat

10.4g

per serving

62.4 g total

Protein

23.7g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Dark Brown Sugar

CondimentsSauces

Dark Soy Sauce

GrainsCereals

300

Basmati Rice

Liquids

330

Beer

one bottle

300

Chicken Stock

Meat

pieces

Chicken

skinless, boneless, cut into bite-sized pieces

NutsSeeds

cloves

Garlic

roughly chopped

tbsp

Jerk Seasoning

tsp

Thyme

leaves

to taste

Salt

to taste

Black Pepper

freshly ground

piece

Clove

whole

piece

Bay Leaf

handful

Coriander

chopped

handful

Parsley

chopped

OilsFats

tbsp

Olive Oil

drizzle

Olive Oil

for sweetcorn

Other

tbsp

Honey

Vegetables

Ginger

chopped

piece

Scotch Bonnet Chilli

seeds removed and finely chopped

piece

Onion

roughly chopped

piece

Bell Pepper

various colours, seeds removed and roughly chopped

ears

Sweetcorn

cut into 4 pieces each

Method

Fry onions in olive oil until soft, then brown the chicken and peppers.

Add the jerk paste, honey, sugar, beer, and chicken stock to the pan.

Serve the jerk chicken with the herby rice and chargrilled sweetcorn.

Simmer the chicken mixture for 25 minutes until the sauce thickens and chicken is cooked.

Grill oiled sweetcorn on a griddle pan until charred and season with salt and pepper.

Blend ginger, garlic, chilli, jerk seasoning, soy sauce, and thyme in a food processor until smooth.

Boil washed rice with cloves and bay leaves in water 1cm above the rice level.

Simmer rice for 15 minutes, then stir through coriander and parsley.