Jerk Chicken and Rice
Ingredients
The chicken
-
1½ - 2
pounds
chicken thighs
The rice and beans
-
1
cup
rice
-
15.5
oz
canned kidney beans
-
15.5
oz
canned coconut milk
The aromatics
-
½
cup
diced onions
-
3-4
cloves
garlic
-
2
pieces
bay leaves
-
1-2
sprigs
fresh thyme
The marinade
-
1
teaspoon
ground cinnamon
-
1
teaspoon
ground allspice
-
½
teaspoon
nutmeg
-
1
tablespoon
brown sugar or sweetener
-
½
teaspoon
smoked paprika
-
½
teaspoon
garlic powder
-
½
teaspoon
dried thyme
-
½
teaspoon
onion powder
-
to taste
salt and pepper
-
1
piece
habanero (diced)
-
¼
cup
pineapple juice
-
1
tablespoon
soy sauce
-
1
tablespoon
fresh lime juice
-
1
teaspoon
fresh ginger or ginger paste
Instructions
- Combine the marinade ingredients and drizzle over the chicken thighs; marinate for at least 30 minutes or up to overnight.
- Heat a Dutch oven or deep skillet over medium heat; sear the chicken on both sides.
- Remove the chicken and set aside; add onions and garlic to the pan and cook until translucent.
- Add the rice and drained beans, stirring to coat with the flavors.
- Pour in the coconut milk, return the chicken, and add thyme and bay leaves; stir well.
- Cover and reduce heat to low, simmer for 15-20 minutes until liquid is absorbed and rice is fluffy, stirring occasionally.
- Remove the lid, discard bay leaves and thyme, and cool before serving.
Nutrition Facts (estimated)
Servings
4
Calories
772
Total fat
30g
Total carbohydrates
61g
Total protein
50g
Sodium
0mg
Cholesterol
0mg
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