Jamaican jerk chicken with coconut and bean rice

• I’ve been wanting to eat Jamaican food for some time and wanted to invite friends but then resurgence in Covid happened, so it didn’t happen so I just cooked this jerk chicken with coconut and beans rice

• Simple one pan dish that hits all the right flavour spots!

• Its not the most authentic as I made do with what I had at home

• I used black beans instead of red as thats all I had

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• 4 chicken thighs with bone and skin

• 2-3 tablespoon jerk seasoning, I used pre made marinade

• 4 cloves garlic, minced

• 1 cup white rice uncooked

• 1 1/2 cup black or red beans drained(cooked or canned)

• 1 1/2 cup coconut milk

• 1/2 cup broth or water

• 1 bay leaf

• 4-5 sprigs fresh thyme

• 2 teaspoons white vinegar

• 1/2 teaspoon salt,

• 1/2 teaspoon black pepper,

• 1 tablespoon olive oil

• 1/medium onion, chopped finely

• Cilantro or parsley to garnish

• pre heat oven to 350°F.

• Season chicken with salt and pepper.

• Put the jerk seasoning all over getting some under the skin

• Let marinate for 30 minutes or longer

• Heat the oil in a cast iron or oven safe pan Add the chicken skin-side down and coon till the skin is crisp and golden-brown, 5 to 6 minutes each side

• Remove and put the chicken aside.

• add the onion to cooking pan until softened,. Add the garlic And the the rice, beans, 1/2 teaspoon salt, and 1/2 teaspoon pepper,Also add coconut milk, broth/water and bay leaf and thyme

• Once it boils place the chicken skin-on top of the rice

• put in the oven and Bake uncovered , 25-30 minutes.

• Remove the chicken to carefully . Add the vinegar to the rice and stir

• Add chicken back onto it

• Garnish with parsley or cilantro