Jamaican Jerk Chicken with Rice and Beans

Name: Jamaican Jerk Chicken with Rice and Beans
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Jamaican
Ingredients: 12 pcs Chicken thighs; 0.5 pcs Lime; 1 pcs Green onions; 1 tbsp Fresh ginger, grated; 3 clove Garlic; 0.5 pcs Onion; 3 pcs Red chili pepper; 0.5 tsp Thyme; 2 tbsp Soy sauce; 2 tbsp Vegetable oil; 3 tbsp Brown sugar; 1 tbsp Allspice (cloves, cinnamon, nutmeg); 200 g Basmati rice; 400 ml Coconut milk; 1 pcs Green onions; 2 pcs Fresh thyme; 2 clove Garlic; 1 tbsp Allspice; 800 g Canned red beans; 1 tsp Salt

Aromatic spicy chicken in a marinade of spices and herbs, grilled or baked in the oven. Served with fragrant coconut rice and red beans — a true taste of the Caribbean on your table.

Ingredients

12 pcs Chicken thighs
0.5 pcs Lime
1 pcs Green onions
1 tbsp Fresh ginger, grated
3 clove Garlic
0.5 pcs Onion
3 pcs Red chili pepper
0.5 tsp Thyme
2 tbsp Soy sauce
2 tbsp Vegetable oil
3 tbsp Brown sugar
1 tbsp Allspice (cloves, cinnamon, nutmeg)
200 g Basmati rice
400 ml Coconut milk
1 pcs Green onions
2 pcs Fresh thyme
2 clove Garlic
1 tbsp Allspice
800 g Canned red beans
1 tsp Salt

Instructions

Prepare the jerk marinade: place all the ingredients for the chicken (lime, green onions, ginger, garlic, onion, chili pepper, thyme, soy sauce, oil, brown sugar, allspice and salt) in a food processor and blend into a smooth paste. If the mixture doesn't blend well, stop the processor periodically, stir by hand and continue — do not add water, you need a thick paste.
Taste the marinade — it should be sufficiently salty but not unpleasantly sour. If not spicy enough, add more chili pepper. If too salty and sour, sweeten with brown sugar until the flavors are balanced.
Make several shallow cuts on each chicken thigh. Generously rub the marinade all over the meat, working it into all the crevices. Cover and refrigerate overnight (minimum 8 hours).
If grilling: light the coals an hour before cooking. Place the chicken on the grate over the coals, add a pinch of wood chips for smoke and cook over low, indirect heat for 30 minutes until done. If baking in the oven: preheat to 180°C (160°C in convection mode). Place the chicken thighs in a baking dish, add half a lime alongside and bake for 45 minutes until tender and fully cooked.
While the chicken cooks, prepare the rice and beans. Rinse the rice in cold water several times. Transfer to a large pot with all the ingredients for the rice (except the beans), add salt and 300 ml of cold water. Place over high heat, bring to a boil, then reduce to medium heat, cover with a lid and cook for 10 minutes.
Add the beans to the rice, cover with a lid and let stand for 5 minutes off the heat to allow all the liquid to be absorbed.
Transfer the cooked chicken to a serving plate, drizzle with juice from the baked lime. Serve with rice and beans. If you prefer very spicy food, serve with hot sauce.