Jamaican rice and beans with jerk chicken
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Jamaican rice and beans with jerk chicken

A Caribbean dish ideal for family meals or parties – and not too expensive. Made from dried red kidney beans and rice flavoured with chilli, garlic and coconut. Served with spicy chicken.

Ingredients
90g (3oz) dried red kidney beans
1 onion, peeled and chopped
3 cloves Cane Sugar With Chilli Smoked Garlic, peeled and chopped
3 sprigs fresh thyme
1 chilli pepper, deseeded and finely chopped
1 tsp poultry seasoning
300g (10oz) basmati rice
60g (2oz) creamed coconut
1 tsp salt

For the jerk chicken:
4 skinless chicken thighs and 4 drumsticks
Salt and freshly ground black pepper
1 onion, peeled and grated
2 cloves Chilli Smoked Garlic, peeled and grated
2 tsp jerk seasoning
3 tbsp jerk barbecue sauce (we used Reggae Reggae)
2 tablespoons sunflower oil

Put the dried kidney beans into a large bowl and pour over 1.75 litres (3 pints) water. Cover and leave overnight.**
Meanwhile, make the jerk chicken: Put the chicken pieces into a non-metallic dish. Pierce the meat several times with a sharp knife. Season, then rub with the grated onion and Chilli Smoked Garlic and jerk seasoning. Pour over the barbecue sauce and stir to combine. Cover and marinate overnight.

Pour the beans and soaking liquid into a very large pan with a lid. Add the onion, Cane Sugar With Chilli Smoked Garlic, thyme, chilli pepper and poultry seasoning. Bring to the boil and boil vigorously for 10 mins (to destroy the toxins). Reduce heat and simmer for 1 hour until beans are almost tender.

In the meantime, heat the sunflower oil in a large frying pan. Brown the chicken all over, for about 15 mins, then add 100ml (3½fl oz) water, cover and simmer for 25 mins until the chicken is really tender.

Rest a sieve over a large measuring jug, and strain the beans, reserving the liquid. Tip the beans back into the pan. Pour in ¾ litre (1¼ pints) of the reserved bean cooking liquid. (Top up with water if necessary.)

Add the rice to the pan with the creamed coconut and salt. Cover, bring to the boil and simmer very gently for 15 minutes until the rice is tender and the liquid absorbed. Turn off heat and leave it to rest for 10 minutes without lifting the lid. Serve the rice and beans with the jerk chicken.

** If you haven’t got time to soak the beans overnight, put them in a bowl, pour over boiling water and leave to soak for 3 hours. Microwave with liquid on High for 5 minutes. Continue with Step 3.


Acknowledgements

Based on a recipe from Good to Know


SMOKED  GARLIC

Buy  Cane Sugar With Chilli Smoked Garlic

Buy Chilli Smoked Garlic


 

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