Jerk Chicken with Jamaican Rice and Peas

This amazing combination of flavors will have you smelling the Jamaican breeze even if you are in the middle of winter or under a snow storm.

Ingredients

For the rice:

1/2 cup dark red kidney beans (dry)

1 1/2 cups coconut milk

1 scotch bonnet pepper (I left it out, my boys cant handle heat)

1 onion

3 garlic cloves

1 teaspoon salt

3 sprigs thyme

2 cups Jasmine rice

1/4 teaspoon ground allspice

2 cups water

3 scallions

For the chicken:

Marinade:


1/3 cup olive oil
1/4 cup lime juice
1/4 cup soy sauce
4 green onions cut into 1 inch pieces
1 tablespoon fresh thyme leaves
1 tablespoon garlic coarsely chopped
2 teaspoons ginger coarsely chopped
1 tablespoon brown sugar
1 scotch bonnet pepper stem removed, you can remove seeds and ribs for less heat
1 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 teaspoon allspice
1/2 teaspoon nutmeg

1 teaspoon cinnamon

6 pieces of chicken (you choose!)

Directions:

For the rice:

Soak your kidney beans for the any time between 2-12 hours. The longer the better as it will take less time to cook. I like using the Instant Pot to make them tender for 50 minutes.

Transfer your tender beans to a heavy bottom pan/pot, over medium high heat. Add your spices and herbs (onion, garlic, green onions, thyme, salt and allspice)to the beans and let stir softly. Let the flavors marry for about 3-5 minutes.

Add rice and coconut milk and mix well. Lower the heat to low and let all the liquid be absorb.

Make sure that the liquid of the beans and the coconut milk equals the in measurement to the amount of rice, otherwise your rice will be too wet and sticky. If you need liquid to make it the same, add water. (Two cups of liquid, two cups of rice) Your rice will be nice and fluffy.

I like covering my rice with moist Bounty towels and cover for about 20 minutes. At the end of the 20 minutes turn/fluff your rice and cover again for 5 more minutes.

Keep warm until serving time.

For the marinade and chicken:

Preheat your oven to 350 degrees

Blend or process all of your ingredients, for 1-2 minutes until is nice and smooth.

Pour your marinade over the chicken. Cover with plastic wrap and keep room temperature for at least and hour.

In a oven safe pan line your chicken, Bake for a total of 40 minutes, flipping them half way of the time. Before and after flip baste all pieces using the juices that have gathered.

Serve over rice and if possible cole slaw .

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