18 July, 2015
Jerk Chicken & Rice
Jerk Chicken & Rice
Serves: 4
Ingredients:
- 1 whole chicken cut into portions
- 1 batch Jerk Marinade
- 2 cups cooked 1 day old rice
Method:
- Place the chicken in either an air tight container or ziplock bag
- Take out 3/4 cup of the marinade and set aside, pour the remaining marinade over the chicken and shake well to coat the chicken completely
- Allow the chicken to sit in the marinade for a minimum of 4 hours and as long as overnight
- Oven roast the chicken pieces in a preheated 180 degrees Celsius oven for 45-60 minutes.
- To prepare the rice heat the marinade in a heavy based frying pan and cook off for about 2 minutes until aromatic.
- Stir through the cooked rice until well coated and warmed through.
- Serve the chicken on a bed of the jerk rice and drizzle with some of the juices in the baking tray.
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is not suitable for the freezer
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.