JERK CHICKEN,BEANS AND RICE

By ldelmas

Ingredients

• Chicken:
• 1 whole chicken, cut into legs, thighs, and breasts
• 1/2 cup scallions, chopped
• 4 Tbsp red onion, diced
• 2 habanero peppers, seeds removed, very small dice
• 2 Tbsp fresh ginger, small dice
• 2 Tbsp garlic, chopped
• 1 Tbsp thyme leaves
• 1 Tbsp allspice
• 2 Tbsp soy sauce
• 2 Tbsp dark brown sugar
• 1 Tbsp salt
• 1 tsp black pepper
• 1/4 cup oil
• 1 Tbsp red wine vinegar
• 3 Tbsp fresh lime juice
• Beans & Rice:
• 3 Tbsp oil
• 1/2 cup onion, medium dice
• 1 tsp garlic, chopped
• 1 tsp cumin
• 1 can red beans, drained and rinsed
• 3 cups cooked white rice
• 2 Tbsp cilantro, chopped
• 2 tsp salt
• 1/2 tsp pepper
• 2 limes, cut into wedges, for garnish

Details

Adapted from QVC.COM

Preparation

Step 1

Preparation:

To prepare the chicken, dry the chicken parts with paper towels and place in a shallow pan.


In a small mixing bowl, make a marinade by combining the remaining chicken ingredients together with a whisk. Pour over the chicken, reserving about 1/4 cup for use when grilling. Work some of the marinade under the chicken skin. Cover and refrigerate overnight.


When ready to cook, heat your grill to medium-high heat. Spray the marinated chicken with nonstick food spray. Grill the chicken, skin-side down, to achieve a nice char on the outside. Turn the chicken over, spoon the reserved marinade on the chicken, reduce the heat of your grill (or move the pieces to the cooler part of the grill), and grill until cooked through with an internal temperature of 165°F.


To prepare the beans and rice, heat up oil in a large skillet over medium heat while the chicken is cooking. When hot, sauté the onion, garlic, and cumin until translucent. Add the rice and beans, stirring until heated through, then mix in the cilantro, salt, and pepper. Check for seasoning. Keep warm until the chicken is finished.


To assemble the dish, place the rice and beans on a serving platter and the chicken overtop. Place extra lime wedges with the chicken and serve.