Chicken thighs (bone out and skin off)
Jerk seasoning - I use Walkerswood jerk seasoning 'hot and spicy'
In a bowl or a resealable bag place chicken thighs, 1 - 2 tbs jerk seasoning and a few squirts of bbq sauce. Massage into the chicken and set aside for 1 hour or more to marinate.
When you're ready to cook place the marinated chicken thighs into an oven dish and fan bake uncovered at 200 degrees Celsius for 30 minutes or until cooked. You don't want the chicken to dry out so do cover it if it looks like it's getting a bit crispy on top.
1 cup rice (I use basmati)
1 small tin of crushed pineapple in natural juice, drained but retain the juice
Coriander, finely chopped (coriander is also known as cilantro)
Chicken stock (low salt)
Squirt some oil into a medium saucepan and turn your stove to medium heat. Place 1 tsp of the jerk seasoning and the rice into the saucepan, stirring around and allowing it to toast until the rice is golden brown and the spices are fragrant. Add the chicken stock and pineapple juice you reserved from the tinned pineapple. You will need 2 cups of liquid altogether. Add the tin of drained pineapple and the chopped coriander. Allow the rice to come to the boil, give it a couple of stirs and then reduce the heat to low and place the lid on. Set your timer for 12 minutes. When your timer bings take the pot off the stove and allow the rice to continue to steam for a further 12 - 15 minutes. Resist taking the lid off to check!! Fluff your rice up with a fork before serving, taste test for salt and add if needed. You can sprinkle some more chopped coriander on top if desired.