2 years ago
cupcakelady
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Jamaican Jerk Chicken with Coconut Rice and Beans
2-3 pounds chicken pieces, drumsticks and thighs 4 stalks fresh scallions, minced 8 cloves garlic, minced 2 chili peppers, stemmed and chopped (Jalapeño, Habanero or Scotch Bonnet) 4 tablespoons soy sauce 2 tablespoons oil (olive, peanut or vegetable oil) 1 whole lime, juiced 4 tablespoons light brown sugar 4 teaspoons Jamaican allspice 2 teaspoons ground ginger 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon ground cloves 2 tablespoonsdried thyme 2 teaspoons black pepper 4 teaspoons salt a splash of rum, optional Coconut Rice and Beans 1 cup long grain rice 1 tablespoon oil or butter 1 shallot, chopped 1 clove garlic, chopped 3/4 cup coconut milk 1 cup water a pinch of ground nutmeg 1 teaspoon salt 1 15-ounce can of black beans, rinsed and drained Finely chop scallions, 8 cloves of garlic and 2 de-seeded peppers, then add to a large bowl. Into the same bowl, stir in brown sugar, spices, dried thyme, soy sauce, oil, juice of one lime, and a splash of Jamaican rum (optional). Add the chicken pieces and toss together until fully coated in the marinade mixture. Cover bowl with plastic wrap and marinate the chicken in the fridge for at least 3 hours or overnight. When ready to cook, heat oven to 350°F and bake chicken for 45-55 minutes. While chicken is cooking start on the rice. Add butter or oil in a small saucepan over medium heat. Stir in chopped shallot and garlic, cook until soft, about 3 minutes. Stir in rice then pour in the coconut milk and water. Season with nutmeg and salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer until the liquid has been absorbed and rice is tender, about 18 minutes. Stir in the black beans and cook for a few minutes until hot. Total Time: 60 minutes, plus 3+ hours marinating time Yield: 4 servings
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