Recipe: Levi Roots’ Classic Meatless Jerk Chicken with Rice-N-Peas

Notting Hill Carnival is only a month away and before his appearance on Dragons Den, Levi Roots was actually selling his famous jerk chicken on one of the stalls at the carnival. A lot has changed since then, but Levi has never stopped innovating and his Meatless Jerk Chicken with Rice-N-Peas recipe, made in collaboration with Meatless Farm and his famous Reggae Reggae Sauce is the perfect way to enjoy Carnival, wherever you may be.

 Prep: 20 minutes/ Cook: 30 minutes/ Serves: 6

Jerk Chicken

  • 2 x packs of Meatless Farm Meatless Chicken Breasts
  • 100g Jerk paste
  • 1 x spring onions
  • ½ red onion
  • ½ tsp ground cinnamon 
  • 1 chili
  • ½ tsp malt vinegar
  • 1 tsp brown sugar
  • Squeeze of lime
  • 1 clove garlic, crushed
  • 1 tsp allspice
  • 1 tsp fresh thyme
  • Levi Roots Reggae Reggae Sauce

Rice ‘n’ Peas

  • 410g can red kidney beans
  • 400ml Levi Roots Coconut Milk
  • 2 cups of basmati rice
  • 2 spring onions
  • 1 bonnet chili
  • 1 clove garlic, chopped
  • 1/4 tsp fresh thyme


Jerk Chicken

  1. Coat the chicken in the Jerk paste. If time permits, leave to marinate in the fridge overnight.
  2. Preheat the oven to 190’c. Place the chicken on a foil covered tray and cook for 30 mins. Whilst the chicken is cooking, begin cooking the rice ‘n’ peas.

For the Rice ‘n’ Peas

  1. Add the kidney beans & the coconut milk to a large saucepan with the onion, chili, garlic, thyme & salt. Add 2 cups of water, stir through & then bring to the boil.
  2. Rinse the rice until the water runs clear. Once the Coconut Milk has reached boiling point add the rice, stir, reduce the heat & simmer for 30 mins.
  3. Serve the chicken alongside the rice ‘n’ peas & a pot of Levi Roots Reggae Reggae sauce to pour over.

Serve with a side of Slaw (optional)

For more info visit

Flush the Fashion

Editor of Flush the Fashion and Flush Magazine. I love music, art, film, travel, food, tech and cars. Basically, everything this site is about.