Jerk Chicken and Rice with Beans

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Jerk Chicken and Rice with Beans
  • Prep Time: 10
  • Total Time: 70
  • Servings: 4-6
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About this Recipe

Ingredients

1/2 cup (125 mL) Canola oil
1/2 cup (125 mL) Lime juice
4 tbsp (60 mL) Brown sugar
2 tbsp (30 mL) Apple cider vinegar
2 tbsp (30 mL) Dried thyme
2 tbsp (30 mL) Soy sauce
1 tbsp (15 mL) Ground allspice
2 tsp (10 mL) Cinnamon
6 Cloves garlic, chopped
3 Habanero peppers, stemmed and seeded
10 Green onions, roughly chopped
2 Shallots, roughly chopped
1” (2.5 cm) Piece of gingerroot, roughly chopped
Course salt to taste
Freshly ground pepper to taste
1 Maple Leaf Prime Naturally® Whole Chicken, cut into 8 pieces

Directions

RICE and BEANS:
2 tbsp (30 mL) Olive oil
1 Onion, finely chopped
1 Clove garlic, minced
2 tbsp (30 mL) Tomato paste
3 cups (750 mL) Chicken broth
2 cups (500 mL) Long-grain white rice
1 tsp (5 mL) Salt
1 (19 oz/540 mL) Can red kidney beans, rinsed and drained
2 tbsp (30 mL) Chopped fresh parsley or cilantro


JERK CHICKEN:
PLACE all the ingredients, except the chicken, in a food processor, pulse until smooth. Rinse chicken under cold running water and pat dry with paper towels. Place chicken in a 9x13” (3.5 L) baking dish. Pour marinade over the chicken. Massage the marinade into the chicken making sure to push some up under the skin. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

PREHEAT BBQ to medium-high heat. Lightly spray the grill with non-stick cooking spray. Place chicken on the grill and cook, turning occasionally until it is brown on all sides, about 10-12 minutes. Transfer chicken pieces to indirect heat and continue to cook, turning occasionally until chicken is cooked through and the internal temperature reaches 185°F (85°C), about 30 minutes. Transfer chicken to a platter and serve.

RICE and BEANS:
HEAT olive oil in a large skillet over medium-high heat. Add chopped onions and garlic and cook for about 4-5 minutes until soft and fragrant. Stir in tomato paste. Add chicken broth and bring to a boil. Pour in rice and season with salt and pepper. Add kidney beans and cook covered over low heat for 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork and stir in parsley or cilantro.

Notes

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