Jerk Chicken Skewers with Rice & Peas by Barry Horne
8 Jerk chicken skewers
½ jar of Bold Bean co. Red Kidney beans
1 can coconut milk
1 scotch bonnet chilli
1 clove garlic
Salt and pepper
Wash the rice under cold water at least two times or until the water is clear, then add to a saucepan.
Add the drained kidney beans, scotch bonnet pepper, garlic, thyme, ½ tsp salt and the coconut milk , then refill the empty can with water and add to the pan also.
Bring to a gentle boil, place a lid on top and reduce to a simmer.
Once all the liquid has been absorbed, turn off the heat and leave the lid closed and steam for 8-10 mins.
Meanwhile, cook the skewers your preferred way; BBQ, griddle or pan and cook for around 7-8 mins either side. Rest for 3-4 mins and serve.
To serve, remove the scotch bonnet, garlic and thyme from the pot and fluff up the rice and serve alongside the skewers.