So this week I decided to spice things up a bit with a beer splashed jerk chicken with coconut rice 

I found this recipe on the BBC Food website for this you will need.

2 peppers (I used 1 red and 1 orange) diced

1 onions, chopped

3 chicken breasts, diced

2 tbsp jerk seasoning

1 scotch bonnet

A finger of fresh ginger, roughly chopped

2 garlic cloves, roughly chopped

75ml dark soy sauce

2 tbsp olive oil

2 tbsp honey

2 tbsp dark brown sugar

300ml bottle of beer

1 chicken stock pot

I started by blending together the ginger, garlic, jerk seasoning, and dark soy sauce in a blender to make a paste, I then heated up the olive oil in my large frying pan and added the onions, cooking until softened (around 2-3 mins.) To the onions I then added the peppers and chicken and I cooked these until the chicken was browned.

Next I added the paste and the whole scotch bonnet to the pan and mixed it in cooking for a few minutes before adding the sugar, honey, beer and the chicken stock pot, bring up to the boil, reduced and simmer.

Once the liquid had reduced by about half and the sauce had thickened up it was ready to dish-up.

To accompany this dish I made a Jamaican rice and peas, I adapted a recipe I found here.

I used 2 cups of long grain rice (1 cup = 240ml)

1 tin of kidney beans

1 tin of coconut milk

1 tsp dried thyme

I drained the water from the beans into a jug, added the coconut milk and then topped up with water to make it up to 4 cups (960ml), I then poured this into a large saucepan with the 2 cups of rice, the beans and the thyme, bought to the boil, covered an simmered for around 15mins (by which time the liquid had been absorbed and the rice was cooked)

It was the perfected accompaniment to the beer splashed jerk chicken, and jerk chicken was very warming! Sparkly daddy particularly enjoyed this one, lots!