Jerk Chicken with Rice & Peas

• Chicken breast(600 g)
• Jerk Seasoning(2 tbsp)
• Brown sugar(1 tbsp)
• Lime(1)
• Olive oil(2 tbsp)
• Salt(½ tsp)
• Black pepper(½ tsp)
• Basmati Rice(250 g)
• Coconut milk(400 ml)
• Peas(150 g)
• Onion(1)
• Garlic(2 cloves)
• Thyme(1 tsp)
• Stock cube(1)
• Butter(1 tbsp)
• Fresh cilantro(10 g)optional

Method

1. 1

   Pat the {Chicken breast} dry. In a bowl, rub with {Jerk Seasoning}, {Brown sugar}, the zest and juice of {Lime}, {Olive oil}, {Salt}, and {Black pepper} until evenly coated.

   ~8 min

2. 2

   Finely chop the {Onion} and mince the {Garlic}. Rinse the {Basmati Rice} until the water runs mostly clear.

   ~4 min

3. 3

   Melt the {Butter} in a medium pot over medium heat. Cook the {Onion} and {Garlic} for 3 minutes until softened. Stir in the {Basmati Rice}, {Thyme}, and crumbled {Stock cube} for 1 minute. Pour in the {Coconut milk} and 250ml water, bring to a gentle boil, then stir in the {Peas}. Cover, reduce the heat to low, and cook for 15 minutes.

   ~19 min

4. 4

   While the rice cooks, heat a large frying pan over medium-high heat. Cook the {Chicken breast} for 5-6 minutes on the first side and 4-5 minutes on the second side, until golden with a sticky glaze and cooked through.

   ~11 min

5. 5

   Take the rice off the heat and let it stand, covered, for 5 minutes. Rest the {Chicken breast} for the same time, then fluff the rice and slice the chicken if desired.

   ~5 min

6. 6

   Spoon the rice and peas onto plates, top with the jerk chicken, and finish with chopped {Fresh cilantro} if using.

   ~3 min