Jerk Chicken Rice And Beans Recipe

August 30, 2023 Post a Comment

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Jamaican Jerk Chicken Drumsticks with Caribbean Rice with Beans RecipeTin Eats from recipetineats.com

Description

Jerk chicken rice and beans is a traditional Caribbean dish that features succulent chicken marinated in a spicy, aromatic seasoning blend and served with a side of flavorful rice and beans. This dish is bursting with bold flavors and is perfect for a cozy night in or for entertaining guests.

Prep Time

Preparation for this dish takes approximately 20 minutes.

Cook Time

Cooking time for this dish takes approximately 40 minutes.

Ingredients

For the jerk seasoning blend:

2 teaspoons allspice
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)

For the chicken:

4 chicken thighs, bone-in, skin-on
2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
1 tablespoon honey

For the rice and beans:

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 cup long-grain white rice
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper

Equipment

Large mixing bowl
Large skillet
Medium saucepan
Wooden spoon
Cutting board
Knife

Method

Jerk Seasoning Blend:

1. In a small bowl, mix together all the spices for the jerk seasoning blend until well combined. 2. Set aside.

Jerk Chicken:

1. In a large mixing bowl, whisk together the olive oil, lime juice, garlic, and honey. 2. Add the chicken thighs to the bowl and toss to coat with the marinade. 3. Add the jerk seasoning blend to the bowl and toss again to coat the chicken evenly. 4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours to allow the chicken to marinate. 5. Preheat a large skillet over medium-high heat. 6. Add the chicken thighs to the skillet, skin side down, and cook for 5-6 minutes until the skin is crispy and golden brown. 7. Flip the chicken over and cook for an additional 5-6 minutes until the chicken is cooked through. 8. Remove the chicken from the skillet and let rest for 5 minutes before serving.

Rice and Beans:

1. In a medium saucepan, heat the olive oil over medium-high heat. 2. Add the diced onion and minced garlic to the pan and sauté for 2-3 minutes until the onions are translucent. 3. Add the drained and rinsed black beans to the pan and stir to combine with the onions and garlic. 4. Add the rice to the pan and stir to coat the rice with the onion mixture. 5. Add the chicken broth, salt, and black pepper to the pan and bring to a boil over high heat. 6. Reduce the heat to low, cover the pan, and simmer for 18-20 minutes until the rice is tender and the liquid has been absorbed. 7. Fluff the rice with a fork and serve alongside the jerk chicken.

Notes

This recipe can easily be doubled or tripled to feed a larger crowd.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:

Calories: 549
Total Fat: 26g
Saturated Fat: 6g
Cholesterol: 111mg
Sodium: 1371mg
Total Carbohydrates: 47g
Dietary Fiber: 6g
Sugars: 4g
Protein: 33g

Recipe Tips

For a milder version of this dish, reduce the amount of cayenne pepper in the jerk seasoning blend. You can also adjust the amount of honey in the marinade to your liking for a sweeter or less sweet flavor. Be sure to use long-grain white rice for this recipe, as other types of rice may require different cooking times or liquid ratios. If you don't have chicken broth on hand, you can substitute with water or vegetable broth. However, using chicken broth will add extra flavor to the dish.