If a chicken dinner is on the menu tonight, make it this easy jerk chicken with rice and peas. Bursting with flavours and ready in just 4 easy steps, it’ll soon become a family fave.



4 chicken portions

100g basmati rice

Half a can (200ml) of Amoy reduced fat coconut milk

2 bunch spring onions, sliced

Pinch of dried thyme

1 garlic cloves, finely chopped or sliced

¼  tsp ground allspice

1 x  400g Heinz  kidney beans, drained

A little olive oil

Heinz Jerk BBQ sauce.


Serves: 4



1. Coat the chicken portions with a tbsp of Heinz Jerk BBQ sauce and a little olive oil, allow to marinade for a couple of hours, overnight is best.

2. Heat the Oven to 200°C and place the chicken on to a roasting tray , roast for approximately 30 minutes and baste with the pan juices (or cook as per instructions on pack), until its fully cooked.

3. Rinse the rice , then tip it into a large saucepan with all the remaining ingredients except the Heinz kidney beans. Add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook until tender .

4. Add the kidney beans to the rice, then cover with a lid. Remove from  the heat and leave for 5 mins until all the liquid is absorbed. Serve rice alongside  the chicken  with vegetables or salad of choice.