PlumTally
Jerk Chicken with Rice and Peas
1h 10m$12.86

Jerk Chicken with Rice and Peas

Oven-roasted jerk chicken drumsticks with deeply browned skin, served over fragrant long-grain rice and kidney beans cooked together in coconut milk.

  • Jamaican
  • jamaican cuisine
  • jerk chicken
  • meat
  • oven-roasted
  • oven-roasted chicken
  • rice and peas
15 min prep55 min cook4 servingsmedium
Cuisine
Jamaican

Shopping options

Bone-in, skin-on chicken drumsticks · 3 Pound

Heritage Farm® Bone In Skin On Chicken Drumsticks

65%

In recipe$5.37
To buy$8.31
Details
Heritage Farm · 1 lb$1.79 per packageBuy 1Package use: 65%Product matchEstimated

Long-grain white rice · 1.5 Cup

Mahatma Extra Long Grain White Rice, Uncooked Rice, 16 oz (454g)

60%

In recipe$1.01
To buy$1.69
Details
Mahatma · 1 lbr$1.69 per packageBuy 1Package use: 60%Product matchEstimated

Unsweetened full-fat coconut milk, stirred well · 1 Cup

Grace® Classic Coconut Milk

59%

In recipe$2.25
To buy$3.79
Details
Grace · 13.5 fl oz$3.79 per packageBuy 1Package use: 59%Product matchEstimated

Canned kidney beans, drained and rinsed · 1.5 Cup

Goya® Red Kidney Beans

55%

In recipe$1.73
To buy$3.18
Details
GOYA · 15.5 oz$1.59 per packageBuy 2Package use: 55%Product matchEstimated

Scallions, thinly sliced · 3 Each

Green Onions

50%

In recipe$0.35
To buy$0.69
Details
1 each$0.69 per packageBuy 1Package use: 50%Product matchEstimated

Bottled Jamaican jerk marinade · 0.5 Cup

Walkerswood Spicy Jerk Marinade

Sale

33%

In recipe$1.76
To buy$5.29
Details
Walkerswood · 12 fl oz$5.49
Sale
$5.29 per packageBuy 1Package use: 33%Product matchEstimated

Garlic, minced · 2 Each

Garlic

20%

In recipe$0.10
To buy$0.50
Details
1 ct$0.50 per packageBuy 1Package use: 20%Product matchEstimated

Vegetable oil · 1 Tablespoon

Smart Way™ Vegetable Oil

3%

In recipe$0.05
To buy$1.59
Details
Smart Way · 16 fl oz$1.59 per packageBuy 1Package use: 3%Product matchEstimated

Dried thyme · 0.5 Teaspoon

Spice Islands Thyme, 0.7 oz

3%

In recipe$0.23
To buy$8.99
Details
Spice Islands · 0.7 oz$8.99 per packageBuy 1Package use: 3%Product matchEstimated

Fine salt · 0.5 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

0%

In recipe$0.01
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 0%Product matchEstimated

Water · 1.75 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$12.86

· only what you use

$3.22

per serving · 4 servings

You pay at checkout$36.02
36% used in this recipe$23.16 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • bone-in, skin-on chicken drumsticks-3 pounds
  • water-1 3/4 cups
  • long-grain white rice-1 1/2 cups
  • canned kidney beans-1 1/2 cups
  • unsweetened full-fat coconut milk-1 cup
  • bottled Jamaican jerk marinade-1/2 cup
  • scallions-3 each
  • garlic cloves-2 each
  • vegetable oil-1 tablespoon
  • dried thyme-1/2 teaspoon
  • fine salt-1/2 teaspoon
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Large brushed stainless steel mixing bowl centered against a light neutral background.Large mixing bowl
Centered stainless-steel fork on a neutral light-gray background.Fork
Centered unbranded instant-read thermometer with a dark digital body and stainless-steel probe on a light neutral background.Instant-read thermometer
Centered fine-mesh stainless-steel strainer photographed against a neutral light background.Fine-mesh strainer
Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
A centered stainless steel stirring spoon on a neutral light gray studio background.Stirring spoon
13-by-18-inch rimmed baking sheet
3-quart saucepan with tight-fitting lid
1
Heat the oven and prepare the ingredients
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered fine-mesh stainless-steel strainer photographed against a neutral light background.Fine-mesh strainer
Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
13-by-18-inch rimmed baking sheet

Heat the oven to 425°F with a rack in the middle. Line the baking sheet with foil and brush it with the vegetable oil. Wash your hands with soap and water. Rinse and dry the scallions, trim their roots, and slice them thinly. Peel and mince the garlic. Drain and rinse the kidney beans. Rinse the rice in a fine-mesh strainer under cool running water until the water runs mostly clear, then drain thoroughly.

1 tablespoon vegetable oil
3 Each scallion
2 Each garlic
1 1/2 cups kidney beans
1 1/2 cups white rice
2
Coat the chicken with jerk marinade
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Large brushed stainless steel mixing bowl centered against a light neutral background.Large mixing bowl
13-by-18-inch rimmed baking sheet

Pat the chicken dry with paper towels; do not rinse it. Place it in the mixing bowl, add the jerk marinade, and turn until evenly coated. Arrange the drumsticks on the prepared baking sheet with space between them. Discard any marinade left in the bowl. Wash your hands and clean utensils and surfaces that touched the raw chicken.

Discard marinade that contacted raw chicken, and wash hands and clean touched utensils and surfaces before they contact cooked food.

3 pounds chicken drumsticks
1/2 cup jamaican jerk marinade
3
Roast the drumsticks
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Centered unbranded roll of aluminum foil on a light neutral background.Aluminum foil
13-by-18-inch rimmed baking sheet

Roast the chicken for 40–50 minutes, turning the drumsticks after 25 minutes. If the marinade begins to blacken before the chicken is cooked, loosely cover the darkening areas with foil.

Use heat-resistant protection when turning the hot drumsticks or covering the baking sheet with foil.

4
Start the rice and peas
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
A centered stainless steel stirring spoon on a neutral light gray studio background.Stirring spoon
3-quart saucepan with tight-fitting lid

About 10 minutes after the chicken goes into the oven, combine the rice, kidney beans, coconut milk, 1 1/2 cups water, scallions, garlic, thyme, and salt in the saucepan. Stir gently and bring to a gentle boil over medium-high heat.

1 1/2 cups white rice
1 1/2 cups kidney beans
1 cup coconut milk
1 1/2 cups Water
3 Each scallion
2 Each garlic
1/2 teaspoon thyme
1/2 teaspoon salt
5
Simmer until the rice is tender
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
A centered stainless steel stirring spoon on a neutral light gray studio background.Stirring spoon
3-quart saucepan with tight-fitting lid

Stir once, cover tightly, and reduce the heat to low. Cook at a very gentle simmer for 18–22 minutes without lifting the lid until the first check at 18 minutes. The rice should be tender and the liquid absorbed. If the rice is still firm and the pan looks dry, sprinkle in the reserved 1/4 cup water, cover, and cook for another 3–5 minutes. If the rice is tender, leave the reserved water unused.

1/4 cup Water
6
Rest and fluff the rice
Centered stainless-steel fork on a neutral light-gray background.Fork
3-quart saucepan with tight-fitting lid

Remove the saucepan from the heat and let the rice stand, covered, for 10 minutes. Gently fluff with a fork, taking care not to mash the beans. Keep covered while the chicken finishes.

7
Check chicken doneness and rest
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Centered unbranded instant-read thermometer with a dark digital body and stainless-steel probe on a light neutral background.Instant-read thermometer
13-by-18-inch rimmed baking sheet

Check several drumsticks with an instant-read thermometer inserted into the thickest part without touching bone. They must reach at least 165°F; drumsticks are generally more tender around 175–185°F. Remove the chicken from the oven when cooked and let it rest for 5 minutes.

Check the thickest part without touching bone and ensure it reaches at least 165°F; wash the thermometer probe before and after use, and use clean tongs for cooked chicken.

8
Plate the chicken and rice

Divide the rice and peas evenly among four plates and serve each portion with two drumsticks.

9

How did it turn out?

Rating and review tools are unavailable right now.