Recipe: Jerk Chicken Dirty Rice

Here is a recipe that is one of those ready steady eureka moments. A jerk chicken dirty rice. It’s devilishly good. Of course you can make your own jerk paste too but this is a midweek meal so use Dunns River for the midweek madness.

(serves 2)


1 large chicken breast
3 tbsp jerk chicken paste (I use Dunns river)
120g brown rice
300ml chicken stock
Half a white onion, diced
1 celery stick, finely diced
1 garlic clove, crushed to a paste
2 tbsp chopped parsley stalks
2 tbsp chopped parsley leaves
1 tsp dried thyme
1 tbsp tomato puree
Half a cup of peas
half a cup of sweetcorn
1 rasher of streaky bacon, cut into thin lardons
Groundnut oil for frying
25g butter
1 large gherkin, finely diced
Salt and pepper


Pre-heat the oven to 180°c. Butterfly the chicken breast. Mix 2 tbsp of the jerk paste with a drizzle of groundnut oil and cover the chicken in the marinade. Place on  a baking tray and roast for 15 – 20 minutes until cooked through.

Place a saucepan over a medium heat and add a tsp of groundnut oil along with the bacon. Fry the bacon until crisp and golden then add the onion, celery, garlic and parsley stalks. Cook for a few minutes more until the onion is softened and translucent. Add the tomato puree, thyme and remaining  jerk paste to the pan and stir well. Add the rice and chicken stock and mix to combine. Bring the pan to the boil and then simmer for 20 minutes, add the peas and sweetcorn and simmer for 5 minutes more. Finally stir in the butter along with the chopped parsley leaves and diced gherkin and check for seasoning.

Slice the chicken breast into chunks, stir trough the dirty rice and serve immediately.

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