Barbecued Chicken with Low Country Red Beans and Rice

Barbecued Chicken with Low Country Red Beans and Rice
  • Prep Time: 20
  • Total Time: 40
  • Servings: 8

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About this Recipe

Zesty barbecued chicken and low country style beans, brings a taste of the south to your table.


2 Maple Leaf Prime Naturally® Whole Chickens, cut into pieces OR 1 Package Maple Leaf Prime Naturally®
1 tsp (5 mL) Vegetable oil
2 Red chilies, chopped
1 Small red onion, grated
4 Cloves garlic, minced
1 tbsp (15 mL) Grated fresh ginger
1 cup (250 mL) Ketchup
1/4 cup (60 mL) Cider vinegar
1/4 cup (60 mL) Brown sugar
2 tsp (10 mL) Smoked chipotle powder
2 tbsp (30 mL) Vegetable oil
1 Onion, finely chopped
1 Clove garlic, minced
2 cups (500 mL) Basmati rice, rinsed
4 cups (1 L) Chicken stock
2 tbsp (30 mL) Tomato paste
1 tsp (5 mL) Salt
1 (19 oz/540 mL) Can red kidney beans, drained and rinsed


HEAT oil in a saucepan over medium-high heat. Add chilies, onion, garlic and ginger. Stir in ketchup, cider vinegar, brown sugar and chipotle powder. Cook until sugar has dissolved, about 5 minutes. Remove from heat.

PREHEAT BBQ to medium-high.

GREASE grill and cook chicken for 10-15 minutes, basting with sauce and turning occasionally. Cook until chicken has reached an internal temperature of 185°F (85°C).

HEAT oil in a medium saucepan over medium-high heat, add onions and cook for 2-3 minutes. Add garlic and continue to cook for 1 more minute. Stir in rice and cook for 1 minute.

ADD chicken stock, tomato paste and salt. Bring to a boil, reduce heat, cover and cook for 15 minutes. Remove from heat and allow to stand for 15 minutes. Fluff with a fork and fold in beans.

SERVE chicken over rice.


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