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Jerk Chicken Sides Recipe

15 Best Jerk Chicken Sides Recipe – Authentic Caribbean

  • Author: basmer
  • Total Time: 35
  • Yield: 6 1x
  • Diet: Vegetarian

Description

This authentic Jamaican rice and peas recipe is the perfect jerk chicken sides recipe that provides cooling relief from spicy flavors. Made with creamy coconut milk and kidney beans, this traditional Caribbean side dish is Jamaica’s national dish and the ideal accompaniment to any jerk chicken meal.

Ingredients

Scale
  • 2 cups jasmine rice
  • 1 can (14 oz) coconut milk
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups water
  • 2 scotch bonnet peppers (whole, for flavor)
  • 3 sprigs fresh thyme
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced (optional)

Instructions

  1. Heat vegetable oil in a heavy-bottomed pot over medium heat.
  2. Add minced garlic and diced onion (if using), sauté until fragrant and translucent, about 2-3 minutes.
  3. Pour in coconut milk and water, then add whole scotch bonnet peppers (do not pierce them).
  4. Bring the mixture to a rolling boil over medium-high heat.
  5. Add jasmine rice, kidney beans, fresh thyme sprigs, and salt to the pot.
  6. Stir once to combine, then reduce heat to low and cover tightly.
  7. Simmer for 18-20 minutes without lifting the lid.
  8. Remove from heat and let stand covered for 5 minutes.
  9. Carefully remove scotch bonnet peppers and thyme sprigs before serving.
  10. Fluff with a fork and serve immediately alongside jerk chicken.

Notes

For best results, use jasmine rice as it absorbs the coconut milk beautifully. Never pierce the scotch bonnet peppers – they’re only for flavor. If you can’t find scotch bonnet peppers, substitute with 1 habanero pepper. The dish can be made ahead and reheated gently with a splash of coconut milk. Store leftovers in the refrigerator for up to 3 days.

  • Prep Time: 10
  • Cook Time: 25
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Caribbean

Nutrition

  • Serving Size: 1 cup
  • Calories: 285
  • Sugar: 3g
  • Sodium: 420mg
  • Fat: 12g
  • Saturated Fat: 10g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 6g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: jerk chicken sides recipe, jamaican rice and peas, caribbean side dishes, coconut rice, kidney beans, what to serve with jerk chicken, jamaican side dishes, rice and peas recipe, authentic caribbean food, vegetarian side dish

Find it online: https://recipesmolly.com/jerk-chicken-sides-recipe-authentic-caribbean/