May 17, 2023

Jerk Chicken Skewers with Rice & Peas by Barry Horne

By Tom Gibson
Jerk Chicken Skewers with Rice & Peas by Barry Horne

serves 4


8 Jerk chicken skewers

300g rice 

½ jar of Bold Bean co. Red Kidney beans

1 can coconut milk 

1 scotch bonnet chilli 

2g thyme 

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.