Caribbean Jerk Wings with Rice & Peas
4
peopleServes
5
minutesPreparation Time
35
minutes OvenCooking Time
Ingredients
- 1 x 25g sachet McCormick Caribbean Jerk Street Food
- 1 kg chicken wings
- 1 tbsp (20 mL) vegetable oil
- ½ red onion, diced
- 250 g long grain rice, rinsed in cold water
- 400 mL light coconut milk,
- 400 g tin black beans, drained
- 3 spring onions, thinly sliced
- lime wedges to serve
Directions
- Pre-heat the oven to 190°C (170˚C fan forced). Place the chicken wings on a large shallow baking paper lined baking tray and roast in the oven for 35-40 minutes, or until golden brown and cooked through.
- 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. Stir in the spring onion and 1 tsp of Caribbean Street Food Seasoning.
- Place the hot chicken wings in a large bowl and toss with the remaining Caribbean Street Food Seasoning until evenly coated. Serve the chicken wings accompanied with the rice and a squeeze of lime.
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