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Caribbean Jerk Wings with Rice & Peas
Prep Time
5 Minutes
Cook Time
35 Minutes
Ingredients
8
These jerk chicken wings are packed with Caribbean flavour served with creamy coconut rice and peas.
Ingredients
1 sachet Caribbean Jerk Seasoning
450 grams (1 pound) chicken wings
1 teaspoon oil
½ red onion, diced
125 grams (5 ounces) long grain rice, rinsed in cold water
400 millilitres (13 fluid ounce) coconut milk, light
400 grams tin black beans, drained
25 grams (1 ounce) spring onions, sliced
COOKING INSTRUCTIONS
- 1 Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
- 2 Place the chicken on a shallow foil-lined large baking pan and bake in the oven for 35-40 minutes, or until cooked through.
- 3 Meanwhile, heat the oil in a medium saucepan and fry the onion for 3-4 minutes until it begins to soften. Add the rice, coconut milk and beans, cook for 10-15 minutes with lid on or until rice is done.
- 4 Stir in the spring onion and 1 tsp Caribbean Street Food Seasoning. Place the chicken wings in a large bowl and toss with the rest of the Schwartz Caribbean Street Food Seasoning until evenly coated. Serve the chicken wings accompanied with the rice.