Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, chop the sweet potato into 1cm chunks (no need to peel).

Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

Halve the bell pepper and discard the core and seeds. Chop into 1-2cm chunks. Trim and thinly slice the spring onion.

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, lay the chicken thighs flat in the pan. Add the sliced pepper around the chicken and season both with salt and pepper. 

Fry until the chicken is browned, 4-5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once browned, add the jerk paste to the chicken. Stir-fry for 1 min.

Stir in the coconut milk, Guinness® paste, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the sweet potato has roasted, stir it into the pan with the chicken and sauce. 

Taste the sauce and season with an extra pinch of salt and pepper if needed. Add a splash of water if you feel it needs it.

Share the rice between bowls.

Spoon the chicken and sauce over the top.

Sprinkle over the spring onion to finish.