Jamaican jerk chicken with rice and beans

Name: Jamaican jerk chicken with rice and beans
Prep time: 12h
Cook time: 40m
Yield: 4
Cuisine: Caribbean

Good things come to those who wait. Case in point, this authentic Jamaican combination of rice and chicken marinated in a spicy dry rub for 12 hours

GN Archives

Cuisine:Caribbean

Cook time:40m

Prep time:12h

Servings:4

For the Chicken

6 chicken legs

6 chicken wings

1 red onion, finely grated

1 tbsp finely grated fresh ginger

2 garlic cloves, crushed

2 red chillies, finely chopped

1 tbsp ground allspice

1 tbsp finely chopped fresh thyme

1 tbsp dark brown sugar

2 tbsp dark soy sauce

3 tbsp lime juice

2 tbsp orange juice

For the rice

1 tbsp sunflower oil

1 onion, finely chopped

300gm long-grain rice

250ml coconut milk

400gm canned kidney beans, rinsed, drained

1 tbsp finely chopped flat-leaf parley

1 tbsp finely chopped fresh young thyme

Email this grocery list

Ingredient Substitution Guide

1. To prepare the chicken, rub the pieces with salt and set aside.

2. Mix the rest of the ingredients together and place in a large sandwich bag. Throw in the chicken, toss until well coated, and refrigerate overnight.

3. The next day, cook the chicken slowly on a barbecue over low heat for 30 minutes, turning regularly. It is ready when the juices run clear. Alternatively, bake the chicken for 45 minutes at 190°C.

4. To make the rice, heat oil in a pan and fry onion on low for 10 minutes. Add rice and 1 tsp salt, stir to coat, then add coconut milk, kidney beans and 500ml water.

5. When the liquid starts to simmer, reduce heat to minimum, cover and cook for 12 minutes. Leave the rice to stand without removing the lid for 10 minutes after.

6. Divide the rice between four bowls and top with the chicken. Garnish with parsley and thyme and serve hot.

Tell us more about your favourite dishes or recipes at food@gulfnews.com

Get the latest news and updates straight to your inbox