Jerk chicken with rice and peas
A spicy, smoky Jamaican-style chicken dish served with fragrant rice and beans
Allergens: contains cereals containing gluten, sulphites. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 65g carbs · 12g sugars · 8g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Chicken thighsuse 1kg | £2.991kg · £0.30 per 100g | £5.501.5kg · £0.37 per 100g | £3.401kg · £0.34 per 100g |
| Long grain ricenot compared | £1.25 | – | – |
| Baked beansnot compared | – | – | – |
| Chopped tomatoesuse 1 tin | £0.45227g | £0.45400g | £0.39220g · £0.18 per 100g |
| Red onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Gingeruse 100g | 3 × £1.0040g · £2.63 per 100g | 3 × £1.1540g · £3.03 per 100g | £1.55125g · £1.24 per 100g |
| Basket total (full packs) | £7.39 | £10.35 | £6.29 |
| Cost of what this recipe uses | £6.23 | £7.33 | £5.19 |
| Per serving | £1.56 | £1.83 | £1.30 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Long grain rice, Baked beans.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Peel and finely chop the red onion. Peel and grate the ginger. Season the chicken thighs with salt and black pepper. Rinse the rice under cold water and drain well. Drain the baked beans and chopped tomatoes, reserving the juice.
- Place the rice in a saucepan with 400ml of water, a pinch of salt, and the reserved juice from the baked beans and chopped tomatoes. Bring to the boil, then reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and leave the rice to steam for a further 10 minutes.
- Heat 1 tbsp of vegetable oil in a large pan over medium heat. Add the chicken thighs and cook for 5 minutes on each side, until golden and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the chopped onion and ginger, and cook for 5 minutes, until softened. Add the chopped tomatoes and baked beans, and cook for a further 5 minutes. Season with salt and black pepper, to taste. Stir in 1 tbsp of ketchup and 1 tbsp of Worcestershire sauce.
- Return the chicken to the pan and coat in the sauce. Simmer for 10 minutes, until the chicken is glazed and the sauce has thickened.
- Spoon the rice and peas onto plates, top with the jerk chicken, and serve with the remaining sauce.
Tips
- To make it cheaper, use chicken breast instead of thighs and swap the Worcestershire sauce for a splash of soy sauce.
- To batch-cook and portion it for the week, cook the rice and chicken in larger quantities, then portion them into airtight containers. Freeze the rice and chicken separately, then reheat them together when needed.
- To reheat it safely, place the rice and chicken in a microwave-safe dish, cover with a damp paper towel, and microwave on high for 2-3 minutes, until steaming hot throughout. Stir well before serving.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Long grain rice · about 800g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).