July 18, 2017 / In food , chicken / Tagged as: olive oil, chicken, bbq sauce, spring onions, rice, kidney beans, coconut milk, thyme, garlic, allspice

Jerk Chicken with Rice and Beans

Total Cook Time

50 minutes

Ingredients

  • 2 tbsp olive oil
  • 1kg chicken thighs and drumsticks
  • MARINADE… QUICK OPTION
  • 1 bottle bbq sauce
  • 1 bunch spring onions
  • MARINADE…. SLOW OPTION
  • 1 bunch spring onions
  • ginger, thumb sized, chopped
  • 3 garlic cloves
  • 1/2 small onion
  • 3 red chillies
  • 1/2 tsp dried thyme or several fresh thyme leaves
  • 1 lime juiced
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 3 tbsp brown sugar
  • 1 tbsp ground allspice
  • FOR THE RICE/BEANS
  • 200g basmati rice
  • 2 x 400g cans kidney beans
  • 1 X 400g can coconut milk
  • 1 bunch spring onions, chopped
  • 1 sprig thyme
  • 1 garlic clove, chopped
  • 1 tsp allspice

Method

  1. Heat oven to 220C (200C fan). Oil the roasting dish and add chicken. Cook for 7-8 minutes turning occasionally.
  2. Pour marinade over the chicken and put back into oven until fully cooked (20-30 minutes).
  3. Rinse the rice in a sieve until the water runs clear. Removes much starch.
  4. Add rice to boiling water and cook for 10 minutes.
  5. To another pan add the coconut milk, garlic, thyme, spring onions, and the brine from the kidney bean cans.
  6. After (4) transfer rice to pan in (5). Cook until rice is almost ready. Add beans.
  7. Cook until beans are heated. Drain the rice and beans mix.
  8. Serve rice and beans with chicken.

Notes

  1. Marinate the chicken the night before if you have time.
  2. Coconut milk in the rice makes this dish very rich/luxuriant. Omitting it might change the essence of the dish.