Jerk Chicken with Rice and Peas
Jerk Chicken with Rice and Peas Dish Guide
Serves 4
For the Jerk Chicken
4 lbs of bone-in, skin-on chicken pieces (we recommend a mixture of white and dark meat)
1 small onion, diced
2 green onions, diced
2 garlic cloves, crushed
1 T allspice berries
1 t dried thyme
2 scotch bonnet or habanero peppers
1 t Chinese five spice powder
1 t freshly grated nutmeg
¼ cup soy sauce
¼ cup water
2 T vegetable oil
1 T freshly ground black pepper
1 t salt
Mix all ingredients other than chicken in a high-powered blender or mortar and pestle until thoroughly blended and smooth. Make cuts in chicken pieces so that the marinade can more deeply penetrate the meat. Pour the jerk marinade over the chicken and marinate for at least 2 hours in the fridge, up to overnight. Cook on a grill (ideally) or in an oven set to 425 F for 30-40 minutes or until the white meat registers 160 F on an instant read thermometer. It is ok if the dark meat cooks to 175 F or slightly more.
For the Rice and Peas
2 cups white, long grain rice
2 cups water
1 can (15 oz) coconut milk
1 can (15 oz) seasoned pink beans (can substitute kidney beans or black beans)
1 T olive oil
1 small onion, minced
2 cloves garlic, minced
1 scotch bonnet or habanero pepper
5 allspice berries
5 thyme sprigs
Salt and pepper to taste
Cheesecloth and butchers twine to make a sachet
Cut slits in the scotch bonnet and place on a piece of cheesecloth along with the allspice berries and thyme sprigs. Form into a ball and tie off with the kitchen twine.
In a medium sauce pot over medium heat, add the oil followed by the onion. Sautee for 5 minutes or until onion is softened. Add in the garlic and sauté 1 minute more. Add in the spice sachet along with the rice. Stir and toast rice for 1-2 minutes. Add in the water, coconut milk and canned beans with their liquid. Season with salt and pepper and bring to a simmer. Cover and cook for 25 minutes. Remove from heat and fluff the rice. Cover and let steam out for 10 more minutes.
To serve, lay down a bed of the rice and peas and top with 1 to 2 pieces of chicken. Garnish with green onions and fresh lime wedges.
