Wednesday, November 19, 2014

Jamaican Jerk Chicken with Jamaican Red Beans and Rice

I wasn't sure what to make for dinner one day after work, so I typed in something different with chicken into the search engine on google and this recipe popped up. I tweaked it a bit to what I had on hand and it was delicious!! I love recipes like this. Just plan ahead so you have enough time to let the chicken marinade, at least an hour ! The longer it marinades the more flavor it gets. I also like to stab my chicken breasts all over with a fork, lets the marinade seep into the meat. The recipe below for the Jamaican rice was amazing! I like it a bit better than the copy cat recipe for Rumbi rice. It has more flavor with the thyme and green onion added. Enjoy!

Jamaican Jerk Chicken
Serves 4

  • 4 chicken breasts
  • 1/2 Tablespoon allspice
  • 1/2 Tablespoon dried thyme
  • 1/2 Tablespoon sugar
  • 3/4 teaspoons ground sage
  • 1/4 (heaping) teaspoon nutmeg
  • 1/4 (heaping) teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/4 + 1/8 cup white vinegar
  • 1/4 cup orange juice
  • 1/8 cup extra virgin olive oil
  • 1/8 cup soy sauce
  • Juice of 1/2 a lime
  • 1/2 cup chopped white onion
  • 1 teaspoon minced garlic

  1. Combine the first 8 ingredients (the seasonings) into a large bowl. In a separate bowl, stir together the vinegar, orange juice, olive oil, soy sauce, and lime juice.
  1. Slowly whisk the wet ingredients into the dry ingredients until smooth. Mix in onions, and garlic cloves, then add the chicken breasts into the bowl, turning over to cover completely in the marinade. Cover and refrigerate for at least one hour, and up to overnight.
  1. Grill or broil chicken for 4-5 minutes a side, brushing the marinade over while grilling. When no longer pink in the middle, remove to a plate, and let rest for 5 minutes. Slice and serve with your favorite BBQ or hot sauce. I like to make the rice and slice the chicken and put on top of the rice with a drizzle of BBQ sauce then a drizzle of Frank's hot sauce.  See pic above. Enjoy!

Jamaican Red Beans and Rice
Serves 4

  • 1 Tablespoon coconut oil (or canola oil)
  • 1 garlic clove, minced
  • 1 green onion, chopped
  • 1/4 teaspoon dried thyme
  • 1/2 can dark red kidney beans, drained and rinsed
  • 1 cup water
  • 1 cup coconut milk
  • 1 cup long grain white rice
  • 1/2 teaspoon salt

  1. Heat oil in a large saucepan over medium heat, then add garlic, green onion, and thyme, and sauté for 2 minutes.
  1. Add beans, water, and coconut milk to the pan, then stir and bring to a boil. Add in rice and salt, then place a lid on top, turn the heat down to low, and simmer for 15-20 minutes, or until all the liquid as been absorbed, and rice is tender.

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