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
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
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