Jerk Chicken with Island Rice Pilaf

This was for the subreddit, /r/52weeksofcooking, where the theme was Jamaican.
  • Servings: 4-serving
  • Time: 270 mins
  • Difficulty: easy
  • Print

This was for the subreddit, /r/52weeksofcooking, where the theme was Jamaican.

Summary

  • Course: main course
  • Cooking Time: 270 mins

Ingredients

Jerk Chicken
5 lbs Chicken Pieces
1/4 Cup Molasses
2 Tablespoons Canola Oil
1/3 Cup Soy Sauce
Clove 6 Garlic , peeled
4 Inches Fresh Ginger
1 Tablespoon Cinnamon
1 teaspoon Allspice
1 teaspoon Thyme
1/4 teaspoon Nutmeg
1 Onion
1 Orange
1 Serrano Pepper  
Island Rice Pilaf
1 1/2 Cups Jasmine Rice
Clove 3 Garlic
1/2 teaspoon Salt
1/2 teaspoon Dried Thyme
1/4 teaspoon Crushed Red Pepper
15 oz Black Beans
1 13.5 oz Coconut Milk Cans
1 1/2 Cups Water
1 20 oz Crushed Pineapple Cans
1/4 Bunch Cilantro

Steps

  1. Add molasses, canola oil, soy sauce, garlic, ginger (peeled and cut into pieces), cinnamon, allspice, thyme, nutmeg, and Serrano pepper to a blender and blend until smooth.
  2. Place the chicken pieces in a slow cooker so they are close to the bottom as possible. Pour 2/3 of the spice rub over the chicken and rub it in. Save the remaining 1/3.
  3. Cut the onion into wedges and slice the orange. Add the onion and orange in the slow cooker by nestling the pieces down in and under the chicken.
  4. Cook on high for 4 hours.
  5. While the chicken is cooking, prepare the island rice pilaf:
  6. Add the rice to a medium pot. Mince the garlic and add it to the pot along with the salt, thyme, and red pepper.
  7. Drain and rinse the black beans and add to the pot. Add the coconut milk and water. Stir to combine all ingredients.
  8. Place a lid on the bot and bring to a full boil over high heat. As soon as it reaches a boil, turn the heat to low and allow it to simmer 15 – 20 minutes until all liquid is absorbed.
  9. Allow the pot to rest for 20 minutes.
  10. Fluff the rice with a fork, drain the pineapple, and chop the cilantro. Fold the pineapple and cilantro into the rice.
  11. After 4 hours, remove the chicken and place it on a broiler pan. Spread the rest of the spice mixture over the surface of the chicken.
  12. Broil on high for about 5 minutes or until the skin is crispy and browned but not burned.

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