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Jamaican Jerk Chicken

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Prep Time 2 hours
Cook Time 1 hour
Servings 4 people

Equipment

  • 1 Large non-stick casserole
  • 1 large bowl for marinating

Ingredients
  

  • 1 large whole chicken
  • 2 tbsp olive oil divided
  • 1 tbsp fresh grated ginger
  • 1 tbsp fresh minced garlic see notes
  • 1/2 minced scotch bonnet or any other fresh chili see notes
  • 2 tbsp Jamaican jerk seasoning see notes
  • 1 tsp salt

Instructions
 

  • Mix together ginger, garlic, chili with 1 tbsp olive oil, salt and 2 tbsp Jamaican jerk seasoning.
  • Brush the chicken with the paste and marinate for at least an hour in the fridge. If the time allows, leave to marinate for a couple of hours or overnight.
  • Heat 1 tbsp olive oil in a large non-stick skillet. Shake off the excess marinade and sear the chicken from the back.
  • Flip the chicken breasts down and press slightly to flatten. Add a splash of boiling water together with any remaining marinade.
  • Lower the heat, cover and cook for an hour, checking every now and then to make sure the liquid doesn’t boil out.
  • Once the chicken is done, add the almost-cooked rice and simmer for another couple of minutes, stirring often to avoid the rice sticking to the bottom.

Notes

  • You can substitute fresh garlic and ginger with 2 table spoons of store bought garlic-ginger paste.
  • 1/2 fresh chili will give it a noticeable kick - reduce quantities or omit completely for a milder version.
  • Jamaican jerk mix is available in some supermarkets. If you cannot find it, you can substitute it with a different blend featuring warm spices, such as Lebanese Seven Spice or Indian Garam Masala.