Karol Smith
Jerk Chicken with Rice and Beans: A Flavorful Caribbean Delight
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Jerk Chicken with Rice and Beans is a popular Caribbean dish that combines smoky, spicy marinated chicken with savory rice and beans. This dish brings together a beautiful symphony of flavors that is both satisfying and memorable.
Ingredients:
For the Jerk Chicken:
– 4 chicken thighs (bone-in, skin on)
– 3 tbsp soy sauce
– 2 tbsp vegetable oil
– 1 medium onion, chopped
– 4 cloves garlic, minced
– 1 inch piece of ginger, grated
– 2 Scotch bonnet peppers, chopped (or 1 tsp cayenne pepper for a milder version)
– 1 tbsp thyme
– 1 tbsp allspice
– 1 tsp cinnamon
– 1 tsp nutmeg
– Salt and pepper to taste
– Juice of 1 lime
For the Rice and Beans:
– 2 cups long-grain rice
– 1 can (15 oz) kidney beans, rinsed and drained
– 1 can (14 oz) coconut milk
– 2 cups chicken broth
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 tsp thyme
– Salt and pepper to taste
Instructions:
1. Prepare the Jerk Marinade:
– In a blender or food processor, combine soy sauce, vegetable oil, chopped onion, minced garlic, grated ginger, Scotch bonnet peppers, thyme, allspice, cinnamon, nutmeg, salt, pepper, and lime juice. Blend until smooth.
2. Marinate the Chicken:
– Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
3. Cook the Jerk Chicken:
– Preheat your grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Alternatively, you can bake the chicken at 375°F (190°C) for approximately 35-40 minutes, or until fully cooked.
4. Prepare the Rice and Beans:
– In a large saucepan, heat a little oil over medium heat. Sauté the minced garlic and chopped onion until translucent and fragrant.
– Add the rice and stir to coat the grains with the oil.
– Pour in the coconut milk and chicken broth. Stir in the kidney beans, thyme, salt, and pepper.
– Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. Serve:
– Fluff the rice with a fork and serve alongside the jerk chicken. Garnish with fresh lime wedges and chopped cilantro if desired.
Enjoy your Jerk Chicken with Rice and Beans – a journey to the Caribbean with every bite!
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