Jerk Chicken Rice-and-Peas Paella

Method

1. Jerk marinade: cut the chicken into 3 cm pieces and toss in a bowl with the minced Scotch bonnet (wear gloves), allspice, thyme, garlic, soy sauce, brown sugar and the juice of half the lime. Marinate for 20 min.

   Add in this stepBoneless chicken thighs 240 gScotch bonnet chilli, seeded and minced ½Ground allspice 1 tspFresh thyme leaves (or half as much dried) 1 tspGarlic cloves, grated 2Soy sauce 2 tspBrown sugar 1 tspLime ¼

2. Heat half the olive oil in a wide 26 cm pan (a paella pan or large frying pan) on medium-high heat, spread out the chicken and sear for 6 min, until deeply browned. Transfer to a plate; it doesn't need to be cooked through yet.

   Add in this stepExtra virgin olive oil ¾ tbsp

   medium-high heat

3. Add the rest of the oil to the same pan and cook the finely chopped onion and bell pepper on medium heat for 5 min, until soft, then add the smoked paprika and stir for just 30 seconds. It scorches quickly, so move straight on.

   Add in this stepExtra virgin olive oil ¾ tbspOnion ½Red bell pepper ½Smoked paprika 1 tsp

   medium heat

4. Add the rice and stir for 1 minute to coat it in oil, then pour in the coconut milk and stock, add the beans and salt and bring to the boil on high heat. Spread the rice evenly across the pan, press the chicken in on top, then lower to medium heat and simmer for 16 min. From now on, don't stir: undisturbed rice is what forms the socarrat crust.

   Add in this stepBomba rice (or short-grain rice) 150 gCoconut milk 200 mlChicken stock 280 mlCanned red kidney beans, drained 160 gSalt ½ tsp

   high heat→medium heat

5. When the liquid has almost disappeared and little holes appear on the surface, turn up to medium-high heat for 1 min 30 sec. You'll hear a gentle crackle and smell toasted rice – that's the socarrat. If it smells burnt, turn the heat off at once. Cut the thickest piece of chicken to check it's white all the way through.

   medium-high heat

6. Take off the heat, cover with foil or a clean tea towel and rest for 5 min. Scatter with sliced spring onions, cut the remaining lime into wedges and serve, scraping up the crispy bottom.

   Add in this stepSpring onions 2Lime ¼