Jerk chicken with rice and peas

Ingredients

• 2 lb bone-in chicken thighs
• 1½ cups long-grain rice
• 1 can kidney beans
• 1 can coconut milk
• 4 green onions
• 2 limes
• 3 cloves garlic
• 3 tbsp jerk seasoning
• 1 tsp dried thyme
• 2 tbsp vegetable oil

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Method

1. Rub the chicken with jerk seasoning, oil, lime juice and grated garlic. Heat oven to 425°F.
2. Roast the chicken skin-side up 35 to 40 minutes until crisp and 175°F inside.
3. Meanwhile simmer the rice with the coconut milk, 1 1/4 cups water, drained beans, thyme, sliced green onion whites and salt, covered, 18 minutes.
4. Fluff the rice, scatter with green onion tops and serve with the chicken and lime wedges.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer