Farro Jerk Chicken with Rice and Peas
Punchy, coconutty Rice and Peas is a classic Jamaican accompaniment for Jerk chicken. In this case, the peas refer to red kidney beans. It’s an excellent side for our pre-marinated jerk chicken pieces and makes for an easy barbecue spread.
Ingredients
1 pack Farro Kitchen Ready to Cook Jerk Chicken
200g triple grain rice mix
2 Tbsp oil
1 onion, chopped
2 spring onions, sliced
2 cloves garlic, finely chopped
12 whole allspice, ground (approx. ¼ teaspoon)
1 Tbsp picked thyme leaves
3cm piece ginger, grated
1 red chilli
2 x 400g tins red kidney beans
200ml coconut milk
1 tsp salt
Method
Soak the rice in cold water for 30 minutes while you prepare and cook the other ingredients. Drain well before using
To cook the chicken, preheat the BBQ and oven to 180°C. Remove the jerk chicken pieces from the bag and place on a hot BBQ or grill plate for 6-7 minutes on each side, until smoky and scored with grill marks
Transfer the chicken to an oven-proof dish and bake for 30-40 minutes or until cooked through
In a large, wide pan with a lid, heat the oil and fry the onion and spring onions until soft. Add the garlic, allspice, thyme, ginger, and whole red chilli. Fry until fragrant
Add the drained rice to the pan and fry to toast in the oil, then add the beans and the bean liquid from their tins, along with the coconut milk, 100ml water, and the salt. Bring to a simmer, cover, and cook for 40 minutes. Turn off the heat and leave, covered, for 10 minutes.
Remove the red chilli (chop this up to serve alongside if you like) then fluff up the rice with a fork to serve.
Serve with fresh lime, coriander, and your choice of grilled vegetables.
We popped eggplant, zucchini, red onion, and capsicum on the barbecue and tossed them with chopped fresh oregano, white or red wine vinegar and olive oil.