Rice and Peas
Combine all the ingredients for Jerk Chicken in a bowl except oil. Leave to marinate for 15 minutes in fridge.
Rinse the rice and place in a saucepan with all the ingredients except the kidney beans and peas. Bring to the boil, cover and simmer for approximately 10 minutes, add the kidney beans and peas and continue cooking over a low heat until all the liquid is absorbed. Season to taste.
Place oil in a pan and stir fry the chicken for 5 minutes.
Warm the flatbreads and place a layer of rice mixture on base. Top with the Jerk Chicken.
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