Jerk Chicken with Rice and Beans

I will begin by stating that this may not be totally authentic – it is very much something I put together myself, and is not meant to be a traditional recreation of an exact dish.

What made this so nice was its ease – one pot, entirely cooked in the oven, perfect for sharing across a table with friends (as, indeed, I did).  The rice was beautifully savoury with a slight crisp on top, the beans and spinach adding a great backing to the overall flavour.  The sweet and spicy chicken was fabulous, and the lime juice squeezed over at the end brought it all together with a sweet acidic bite.


  • Chicken Thighs
  • Jerk Seasoning (store bought or home made)
  • Oil – I used rapeseed
  • Garlic Clove
  • Red Onion
  • Lime Juice

For the Rice

  • Long grain rice
  • Vegetable/Chicken Stock
  • Tinned Beans (I used borlotti, kidney would work well too)
  • Spinach
  • Red Onion
  • Crushed garlic
  • Butter
  • Salt


  1. Make a marinade by blending a few teaspoons of jerk seasoninggarlic clove, half a red onion, the juice of half a lime and half a red onion.  Blend it with oil until you have a smooth paste.  Score your chicken thighs and smear over the marinade.  Leave overnight.
  2. Preheat your oven to 200C.  Chop the rest of the red onion and add to a large oven safe pot with a few teaspoons of butter, half a teaspoon of garlic paste and sprinkling of salt.  Place in the oven for 10 minutes, until soft.
  3. Add half a mug of rice per portion, your tin of beans, a handful of spinach and cover with stock.  Place the thighs on top and roast in the oven, covered, for 30 minutes.

  4.  Use a fork to gently push the rice down without disturbing the chicken, just so the rice is still submerged.
  5. Uncover and roast for a further 15-20 minutes, until chicken is crisp.


Serve with some slices of fresh lime on top for squeezing.

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