Allspice Porch · Main dishes

Oven Jerk Chicken Thighs with Rice and Peas

Name: Oven Jerk Chicken Thighs with Rice and Peas
Total time: 70 min
Yield: 4 servings
Ingredients: 1000 g Bone-in skin-on chicken thighs; 1 whole Onion; 4 whole Green onions; 4 clove Garlic; 20 g Fresh ginger; 10 g Fresh thyme; 1 whole Scotch bonnet pepper; 2 tsp Ground allspice; 1 tsp Paprika; 1 tbsp Brown sugar; 2 tbsp Soy sauce; 1 tbsp Neutral oil; 2 whole Lime; 1.5 tsp Salt; 0.5 tsp Black pepper; 300 g Long grain rice; 200 ml Canned coconut milk; 240 g Canned red kidney beans; 2 whole Bay leaves; 400 ml Water

Bone-in chicken thighs roasted under a scotch bonnet, allspice and thyme rub, with coconut rice and red kidney beans. The house signature, built for a home oven.

70 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Bone-in skin-on chicken thighs1000 g
Onion1 whole
Green onions4 whole
Garlic4 clove
Fresh ginger20 g
Fresh thyme10 g
Scotch bonnet pepper1 whole
Ground allspice2 tsp
Paprika1 tsp
Brown sugar1 tbsp
Soy sauce2 tbsp
Neutral oil1 tbsp
Lime2 whole
Salt1.5 tsp
Black pepper0.5 tsp
Long grain rice300 g
Canned coconut milk200 ml
Canned red kidney beans240 g
Bay leaves2 whole
Water400 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat (soy sauce), and coconut (coconut milk).

Method

Make the rub

Heat the oven to 200°C (400°F). Roughly chop the onion and green onions, using three of the green onions and saving one for the rice. Peel the garlic and ginger. Stem and seed the scotch bonnet, wearing gloves. In a blender or by hand with a knife, grind the onion, green onions, garlic, ginger, thyme leaves, scotch bonnet, allspice, paprika, brown sugar, soy sauce, oil, the juice of one lime, 1 tsp of the salt and the black pepper into a coarse paste. A few flecks should remain. It should smell sweet, herbal and hot, not like a smooth bottled sauce.

Season the chicken

Pat the thighs dry. Do not rinse them. Rub the paste over the skin and under it where you can lift it. Set the thighs skin side up on a foil-lined tray with space between them. Wash your hands, the knife and the board. Leave the chicken at room temperature while the rice starts, about 15 minutes, or refrigerate it if you are delayed.

Cook the rice and peas

Drain and rinse the kidney beans. Slice the remaining green onion. Rinse the rice. Put the beans, coconut milk, water, bay leaves, green onion and the remaining 0.5 tsp salt in a saucepan. Bring to a simmer, stir in the rice, cover and cook on low for 15 minutes. Take it off the heat and rest, covered, for 10 minutes. Fish out the bay leaves and fluff.

Roast until 74°C

Roast the chicken for 35–45 minutes, until the skin is browned and the rub is dark in spots. Health Canada’s safe internal temperature for poultry pieces is 74°C (165°F). Check the thickest thigh, not touching bone. If it is below 74°C, keep roasting and check again in 5 minutes. Rest the chicken on a clean plate for 5 minutes. Serve with the rice and peas and the remaining lime, cut into wedges.

Dark seasoning is not doneness. The thermometer in the thickest thigh, away from the bone, has to read 74°C. If the rub is browning too fast, lay a piece of foil loosely on top and keep cooking.

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