HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJerk Chicken
Jerk Chicken

Jerk Chicken

with Rice and Beans

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Create this Jerk Chicken with Rice and Beans - an all time family favourite. We have made it quick and easy for you to knock-up in just six steps.

Tags:Family Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 pack(s)

Black Beans

1 tin(s)


8 unit(s)

Chicken Thigh

1 sachet


2 pot(s)

Caribbean Style Jerk


1 tin(s)

Coconut Milk

300 grams

Basmati Rice

1 sachet

Desiccated Coconut

2 unit(s)

Vine Tomatoes

1 unit(s)


1 bunch(es)


1 unit(s)

Red Chilli

Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4707 kJ
Energy (kcal)1125 kcal
Fat52.0 g
of which saturates19.0 g
Carbohydrate77 g
of which sugars12.0 g
Protein57 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Drain the beans and sweetcorn in a sieve. Pop the chicken in a bowl with a drizzle of oil and add the honey, Carribean Jerk and a pinch of salt and pepper. Mix together well. Lay the chicken out on a large baking tray, skin side up. Roast on the middle shelf of the oven until cooked through and crispy, 30-35 mins. TIP: The chicken is cooked when it is no longer pink in the middle.


Meanwhile, put the water (see ingredients for amount) and coconut milk in a large saucepan with a pinch of salt and bring to the boil. Add the rice. Cover with a lid, reduce the heat to a simmer and leave to cook for 10 mins. After 10 mins, remove the lid, add the beans and sweetcorn (don't stir) then replace the lid, remove from the heat and leave to one side for 10 mins - the rice will continue to cook in its own steam.


While the rice cooks, heat a frying pan on high heat (no oil). Add the dessicated coconut and toast, stirring occasionally, until golden, 1-2 mins. Transfer to a small bowl and set aside.


Chop the tomatoes into 2cm chunks. Zest the lime then chop in half. Pop the tomatoes and lime zest in a bowl and add a squeeze of juice, a pinch of salt and pepper and a drizzle of oil. Stir together and leave to one side.


Roughly chop the coriander, stalks and all. Halve the chilli, remove the seeds and finely chop. Mix the chilli and coriander into the toasted coconut.


Gently stir the sweetcorn and beans through the rice. Serve with the jerk chicken on top and tomato salad alongside. For the adults, finish with a scattering of the chilli mix. Enjoy!