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Caribbean Jerk Wings with Rice & Peas
Ingredients
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1 sachet Caribbean Jerk Seasoning
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450 grams (1 pound) chicken wings
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1 teaspoon oil
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½ red onion, diced
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125 grams (5 ounces) long grain rice, rinsed in cold water
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400 millilitres (13 fluid ounce) coconut milk, light
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400 grams tin black beans, drained
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25 grams (1 ounce) spring onions, sliced
Key Products
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.
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