Caribbean Jerk Chicken with Rice and Beans

Jerk-Style Chicken with Rice and Beans

by Craven&Valley Life

To celebrate National Rice Week from 11th-17th September, ‘Rice’ around the world with these globally inspired dishes

Rice: Long grain white rice

Serves 4 Preparation time 15 mins Cooking time 30 mins


  • 4 chicken drumsticks scored
  • 4 chicken thighs, excess skin removed and scored
  • 2 tbsp oil
  • 1½ – 2 tbsp Jerk seasoning
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 400ml can reduced fat coconut milk
  • 250g long grain rice
  • 400g can kidney beans, drained and rinsed
  • Fresh thyme


  1. Preheat the oven to 200C, gas mark 6
  2. Place the chicken in a big bowl and toss in 1 tbsp oil and the Jerk seasoning. Transfer to a large baking tray and roast for 30 minutes until cooked throughout
  3. Meanwhile, heat the remaining oil in a large saucepan and fry the onion and garlic for 3-4 minutes until golden.
  4. Add the coconut milk and 200ml water and bring to the boil. Add the rice and kidney beans, cover and simmer gently for 15 minutes, stirring occasionally or until the rice is tender and the liquid has been absorbed
  5. Serve the rice and beans with the chicken and its juices and garnish with chopped thyme

For more rice recipes try our Herby Rice with Harissa Roast Tomatoes 

Credit: The Rice Association 

Craven&valleyLife Autumn 2023