Jamaican Jerk Chicken with Coconut Rice and Peas

Steps

1. Bring a small pot of salted water to the boil. Preheat BBQ grill or hot plate to medium-high heat (if using). Combine rice, water, coconut milk and salt in a medium pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
2. While rice cooks, pat chicken dry with paper towels and cut into 2-3 pieces. Season with salt and place in a shallow bowl with jerk marinade. Toss well to coat and set aside for 5-10 minutes to marinate.
3. While chicken marinates, cook peas in pot of boiling water for about 1 minute, until bright green and tender. Drain well and set aside. Grate carrot; thinly slice courgette; cut asparagus spears in half widthways, then in half again lengthways. Set all aside separately.
4. Heat a drizzle of olive oil in a large fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side (depending on thickness), until caramelised and cooked through. Set aside, covered in foil, for about 5 minutes. Wipe out pan and return to medium heat with a drizzle of oil.
5. Cook courgette and asparagus for about 2 minutes, until bright green and tender. Season to taste with salt and pepper. Once rice has finished steaming, fold through peas and carrot.
6. To serve, scoop coconut rice into bowls and top with greens and Jamaican jerk chicken.