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  • Jerk Chicken Skewers with Rice & Peas by Barry Horne

    Jerk Chicken Skewers with Rice & Peas by Barry Horne

    serves 4


    Ingredients: 

    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 


    Method:

    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.

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