Levi Roots Meatless Jerk Chicken with Rice and Peas

Levi Roots’ Meatless Jerk Chicken with Rice & Peas

Serves 4
50 mins

We teamed up with celebrity chef Levi Roots to put a Caribbean twist on our NEW plant-based chicken breasts. Can you handle the Meatless Jerk Chicken?

Ingredients

Jerk chicken

  • 2 x packs of Meatless Farm Plant-Based Chicken Breasts
  • 100g Jerk paste
  • 1 x spring onions
  • ½ red onion
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 scotch bonnet chili
  • ½ tsp malt vinegar
  • 1 tsp soft brown sugar
  • Squeeze of lime
  • 1 clove garlic, crushed
  • 1 tsp allspice
  • 1 tsp fresh thyme
  • Pinch of salt and pepper
  • Levi Roots Reggae Reggae Sauce

 

Rice ‘n’ Peas

  • 410g can red kidney beans
  • 400ml Levi Roots Coconut Milk
  • 2 cups of basmati rice
  • 2 spring onions
  • 1 scotch bonnet chili
  • 1 clove garlic, chopped
  • 1/4 tsp fresh thyme
  • 1 tsp salt

Preparation

  1. Coat the Meatless Farm Plant-Based Chicken Breasts in the Jerk paste. If time permits, leave to marinate in the fridge overnight.
  2. Preheat the oven to 190’c. Place the chicken on a foil covered tray and cook for 30 mins or until the chicken is cooked through and the juices run clear. Whilst the chicken is cooking, begin cooking the rice ‘n’ peas.
  3. For the Rice ‘n’ Peas, Add the kidney beans (including the liquid) & the coconut milk to a large saucepan with the onion, Scotch Bonnet chili, garlic, thyme & salt. Add 2 cups of water, stir through & then bring to the boil.
  4. Meanwhile rinse the rice in a sieve until the water runs clear. Once the Coconut Milk has reached boiling point add the rice, stir, reduce the heat & simmer for 30 mins or until the rice is cooked.
  5. Once the chicken is cooked, serve alongside the rice ‘n’ peas & a pot of Levi Roots Reggae Reggae sauce to pour over.

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