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Black Garlic Jerk Chicken with Gungo Rice & Peas 

Kick off your dinner party with this impressive main course. Not only is Jamaica famous for its lush rainforests, towering Blue Mountain Peak, Island’s Coastal Gems, and being the birthplace of reggae music, championed by our late great Bob Marley. Jerk is one of our most celebrated grab-and-go foods. 

 

This recipe takes us back home, and every ingredient tells a story from the indigenous Taino people with their bold and spicy influences, West African aromatic coconut milk fusion, and Spanish and British colonial introducing rice to the region.  Our version of Jerk Chicken with Gungo Rice & Peas is made even more impressive by adding Black Garlic from “The Garlic Farm On The Isle Of Wight”. Simply a must-try. 

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Prep: 30 mins

Cook: 50 mins plus marinate for 90 minutes, or ideally in the fridge overnight.

Easy 

Serves 6 

 

Ingredients 

6 chicken breast fillets 

2 tbsp extra virgin olive oil or avocado oil for oiling the grill grates

1 tablespoon (15g) jerk dry rub  

 1 bottle of Jerk Black Garlic Ketchup (for marinade)

½  bottle of Jamaican Beer (Red Stripe or Dragon Stout)

 

Ingredients (Gungo Rice & Peas) 

120g (2 cups) cup dried Gungo Peas, rinsed, soaked overnight, and drained

6 cups water

4 salad onion, finely chopped

6 garlic cloves, minced

5 sprigs of thyme

400ml organic coconut milk

2 onion, finely chopped

2 teaspoon pimento berries (allspice)

2 teaspoons grated fresh ginger

1 scotch bonnet pepper

2 teaspoons salt

½  teaspoon black pepper

420g (2 cups) basmati rice

 

To Serve 

Ghost Pepper & Papaya Chutney

Lime  for Garnish

Red onion for garnish
 

Preparation For Black Garlic Jerk Chicken 

  1. Before marinating, pierce the chicken breast fillets with a fork to allow the marinade to penetrate the meat.

  2. Season the fillets all over with the Jerk Dry Rub  

  3. Drench the chicken with one bottle of the Jerk Black Garlic Ketchup and 1 ⁄ 2 bottle of Jamaican Beer, place in a ziplock bag and allow to marinate for 90 minutes before cooking in the fridge to add flavour. Also, there is the option to marinate overnight for a more flavourful result.

  4. Preheat the grill to medium-high heat. Brush the grill with oil to prevent sticking.

  5. Place chicken on the grill and allow to cook for 5 to 6 minutes on the first side and the same on the second side until juices run clear. The internal temperature of the fillets should reach 165 degrees/75C (check with a meat thermometer).

  6. Squeeze the lime over the chicken and serve with the Gungo Rice & Peas.

 

Preparation For Jamaican Gungo Rice & Peas

 

  1. Wash and soak the gungo peas in fresh water overnight.

  2. Wash the basmati rice under cold water using a sieve or colander, or rinse in a large bowl until the water runs clear this will ensure a perfect fluffy end consistency.

  3. Transfer the rice to a large pot or pressure cooker, add the gungo peas with fresh water, and bring to a boil, over moderate-high heat. Stir in 1 tsp salt, ½  tsp black pepper, pimento berries, ginger and cover with the lid. 

  4. Cook for approximately 1 hour and check the liquid levels throughout, top up with more water if necessary. 

  5. Add the coconut milk, remaining salt, sprigs of thyme, scotch bonnet pepper, and onion to the pot cover and adjust the heat to maintain a gentle simmer for 10 minutes, until tender. 

  6. Remove from the heat, discard the scotch bonnet pepper, pimento berries, sprigs of thyme and allow to steam for 10 minutes with the lid still on. 

  7. Finally, fluff with a fork and serve

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