Beer-splashed jerk chicken with chargrilled sweetcorn and herby rice Archive

Ingredients

• 5cm/2in fresh ginger, chopped
• 2 garlic cloves, roughly chopped
• 1 Scotch bonnet chilli, seeds removed and finely chopped
• 2 tbsp jerk seasoning
• 50-75ml/2-2½fl oz dark soy sauce
• 1 tsp thyme leaves
• 2-3 tbsp olive oil
• 1 onion, roughly chopped
• 4 skinless, boneless chicken pieces, cut into bite-sized pieces
• 2 bell peppers of various colours, seeds removed and roughly chopped
• 2 tbsp honey
• 2 tbsp dark brown sugar
• 1 x 330ml/11fl oz bottle of beer
• 300ml/10fl oz chicken stock
• salt and freshly ground black pepper
• 2 ears sweetcorn on the cob, each cut into 4 pieces
• drizzle olive oil
• 300g/10½oz basmati rice
• 6 cloves
• 2 bay leaves
• handful chopped coriander and parsley