Jerk chicken with rice and beans
easy
75 mins
75 mins
Ingredients
- 1 small onion
- 2 Garlic cloves
- 1 Spring onion
- 1 red hot chili pepper
- 1 TEASPOON ground pimento and cinnamon
- 1 TEASPOON dried thyme
- 1/2 TEASPOON grated nutmeg
- 7-10 Tbsp black pepper
- 2 TEASPOONS demerara sugar
- 1 TABLESPOON Vinegar
- 1 TABLESPOON Lime juice
- 5-6 Tbsp Oil
- 1 (approx. 1 kg) ready-to-cook chicken
- 7-10 Tbsp Salt
- 1 can(s) (400 ml) Coconut milk
- 1-2 stem(s) fresh thyme
- 250 g Basmati rice
- 1 can(s) (425 ml) Kidney Beans
- 7-10 Tbsp Lime wedges
Directions
- 1
Peel and finely dice the onion and garlic. Clean and finely dice the spring onion. Wash the chilli, cut lengthwise and remove the seeds. Chop chilli finely. Put onions, half of the garlic, chilli and spring onions in a bowl. Add pimento, cinnamon, thyme, nutmeg, pepper, sugar, vinegar, lime juice and 2 tablespoons of oil.
- 2
Mix everything well. Wash the chicken thoroughly, dab dry and divide into 8-10 pieces. Place the chicken in a bowl and brush with the marinade. Cover and marinate overnight in the refrigerator. Spread the marinade from the chicken pieces with a brush and set aside. Place the chicken pieces on a fat pan of the oven, spread with 3-4 tablespoons of oil and sprinkle with salt. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. After about 30 minutes, spread the marinade on the chicken again. Bring coconut milk, 200 ml water and some salt to the boil. Wash the thyme and shake dry. Rinse rice under cold water and drain. Add the rice, thyme and remaining garlic to the coconut milk, cover and let it swell on low heat for about 15 minutes.
- 3
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. After about 30 minutes, spread the marinade on the chicken again. Bring coconut milk, 200 ml water and some salt to the boil. Wash the thyme and shake dry. Rinse rice under cold water and drain. Add the rice, thyme and remaining garlic to the coconut milk, cover and let it swell on low heat for about 15 minutes. Stir in between. Drain beans, rinse and add to rice. Simmer for about 5 minutes in an open pot until there is no more liquid in the pot and the rice is soft. Stir in between. Arrange chicken on a plate, garnish with lime wedges and chilli pepper. Add the bean and rice
- 4
Stir in between. Drain beans, rinse and add to rice. Simmer for about 5 minutes in an open pot until there is no more liquid in the pot and the rice is soft. Stir in between. Arrange chicken on a plate, garnish with lime wedges and chilli pepper. Add the bean and rice
- 5
12 hours waiting time
Nutrition Facts
850 kcal
65 g
45 g
49 g
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