A quick and spicy recipe for Jerk Chicken with Rice and Peas - not all that authentic I don't think but it got a 10 out of 10 from Himself...
Prep Time: 5 mins
Cook Time: 15 mins
2 chicken breasts, cubed,
3-4 tsp jerk seasoning (a mixture of allspice, black pepper, cinnamon, cayenne pepper, onion, thyme, and salt)
2 cloves garlic, chopped
2 fresh Bird's Eye chillies (or Scotch Bonnets), chopped
Fresh coriander, chopped,
2 tbsp white wine vinegar
4 tsp runny honey
2 tbsp olive oil
6-8 cherry tomatoes, chopped
1 cup rice
3 tbsp frozen peas
1 small stick cinnamon
Marinade the chicken in the jerk seasoning, coriander, white wine vinegar, honey, garlic, chilli, and olive oil.
Prepare the rice by placing in a saucepan in 2 cups of water with the cinnamon stick. Bring to the boil then reduce the heat.
Stir fry the peppers for 3-4 minutes, then throw in the chopped tomatoes and the marinated chicken, with the marinade.
Stir fry until the chicken is cooked, about 8-10 minutes. Make sure the white wine vinegar has cooked off and the sauce thickened a little.
Towards the end of cooking add the peas to the rice.
Once the rice is cooked, serve with the chicken in its sauce.