Vickys Jerk Chicken with Jamaican-Style Rice & Peas, Gluten, Dairy, Egg & Soy-Free

• 2 tbsp garlic, finely chopped
• 1 1/2 tbsp dried thyme
• 1 tbsp oregano
• 1 tbsp low-sodium salt
• 1 tbsp black pepper
• 4 tsp red pepper flakes
• 4 tsp chilli powder
• 1 tsp garlic powder
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp curry powder
• 1/2 tsp cayenne pepper
• 1/2 tsp ground allspice
• 480 ml fresh orange juice
• 480 ml fresh pineapple juice
• 240 ml worcestershire sauce, see my profile for a gluten-free recipe
• 6 skinless, boneless chicken breasts
• 2100 ml boiling water
• 400 grams can of coconut milk
• 550 grams basmati rice
• 5 clove garlic, finely chopped
• 3 spring onions/scallions, just the green leaves, sliced
• 1 scotch bonnet chilli, whole
• 2 tsp dried thyme
• 1 tsp salt
• 1 tsp pepper
• 1 can red kidney beans, 400g undrained

1. In a large bowl, mix together all of the marinade ingredients apart from the chicken
2. Put the chicken in a dish, pour over enough marinade to cover it in and reserve the rest.
3. Cover both and chill in the fridge overnight
4. To make the rice & peas, first rinse the rice well
5. Put into a large pan with everything apart from the kidney beans and bring back to the boil
6. Turn down to a simmer, put the lid on the pan and let the rice cook for 25 minutes or until just a little water remains in the pan
7. Meanwhile, preheat the grill/broiler on medium and cook the chicken, discarding the marinade for 4 minutes on each side then remove and cool.
8. The chicken won't be cooked fully at this point
9. Remove the chicken and let it rest for 2 minutes.
10. Cut each piece in half lengthwise
11. Turn the grill to low, brush the chicken all over with the reserved marinade and continue to cook for a further 10 minutes or until the chicken is done, basting frequently with the marinade
12. To finish the rice, remove the chilli, add the undrained kidney beans and simmer for a further 5 minutes
13. Take off the heat and let sit until the liquid is all absorbed
14. Serve the chicken over the rice & peas

garlic, thyme, oregano, salt, black pepper, red pepper, chilli powder, garlic, ground coriander, ground ginger, turmeric, curry powder, cayenne pepper, ground allspice, orange juice, pineapple juice, worcestershire sauce, skinless, boiling water, coconut milk, basmati rice, clove garlic, scallions, scotch, thyme, salt, pepper, red kidney beans

Taken from cookpad.com/us/recipes/347853-vickys-jerk-chicken-with-jamaican-style-rice-peas-gluten-dairy-egg-soy-free (may not work)