John Washington
Jerk Chicken with Rice and Beans: A Flavorful Caribbean Indulgence
Experience the vibrant and spicy flavors of the Caribbean with this mouthwatering Jerk Chicken dish, paired with deliciously seasoned rice and beans. This recipe brings together traditional Jamaican ingredients, creating a dish that is bursting with taste and aroma. Perfect for a family dinner or a get-together with friends, this Jerk Chicken will transport your taste buds to a tropical paradise.
Ingredients:
- For the Jerk Chicken:
- 4 chicken breasts
- 2 tablespoons Jerk seasoning (store-bought or homemade)
- 2 tablespoons soy sauce
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon vegetable oil
- For the Rice and Beans:
- 1 cup long-grain white rice
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 cup coconut milk
- 1 cup water
- 1 clove garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 green onions, chopped
Instructions:
For the Jerk Chicken:
1. Prepare the marinade: In a large bowl, combine Jerk seasoning, soy sauce, lime juice, minced garlic, fresh thyme, and vegetable oil. Mix well.
2. Marinate the chicken: Add the chicken breasts to the bowl, ensuring they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Cook the chicken: Preheat your grill or a grill pan to medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.
For the Rice and Beans:
1. Rinse the rice: Place the rice in a sieve and rinse under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. Cook the rice: In a medium-sized saucepan, combine the rinsed rice, coconut milk, water, minced garlic, fresh thyme, salt, and black pepper. Bring to a boil over medium-high heat.
3. Add the beans: Once the mixture is boiling, add the red kidney beans and stir well. Reduce the heat to low, cover the saucepan, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
4. Add green onions: Remove from heat and gently fluff the rice with a fork. Stir in the chopped green onions.
Serve:
Plate the Jerk Chicken with a generous serving of rice and beans on the side. Garnish with additional fresh thyme and lime wedges if desired. Enjoy the Caribbean flavors in every bite!
