Jerk chicken with bean rice
easy
75 mins
75 mins
Ingredients
- 1 Onion
- 2 Garlic cloves
- 1-2 Spring onions
- 1 Chilli pepper (e.g. red)
- 1 TEASPOON with pimento and cinnamon
- 11/2 TSP dried thyme
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp Salt
- 2 TEASPOONS demerara sugar
- 1 TABLESPOON White wine vinegar
- 1 TABLESPOON Lime juice
- 5-6 Tbsp Oil
- 1 (approx. 1.3 kg) Chicken
- 1 can(s) (400 ml) unsweetened coconut milk
- 250 g Rice (e.g. basmati)
- 1 can(s) (425 ml) Kidney Beans
- 7-10 Tbsp Organic Lime
Directions
- 1
Peel the onion and 1 garlic clove. Clean and wash the spring onions. Chillies lengthwise scratch, remove seeds, wash. Chop everything finely. Mix with pimento, cinnamon, 1 tsp thyme, pepper, nutmeg, sugar, vinegar, lime juice and 2 tbsp oil.
- 2
Cut the chicken into 8-10 pieces, wash and pat dry. Spread the marinade in a bowl. Cover and leave to marinate in the fridge overnight
- 3
Spread the marinade from the meat and set aside. Sprinkle meat with 3-4 tablespoons of oil on a fat pan, salt. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. After approx. 30 minutes, brush with the marinade and finish frying
- 4
Peel and chop 1 garlic clove. Boil up coconut milk, 200 ml water, 1/2 teaspoon thyme, garlic and 1 teaspoon salt. Add rice, cover and cook over low heat for about 20 minutes
- 5
Rinse and drain the beans. Add to the rice after about 15 minutes. Cook until all the liquid has evaporated. Arrange and garnish everything
- 6
Drink: cool beer, e.g. Carib
Nutrition Facts
840 kcal
65 g
40 g
49 g
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