A little taste of Jamaica

To celebrate our weekly indulgence in rice and Shiv’s return I decided to make a Jamaican inspired meal of jerk chicken with black bean rice.  Whilst the process might appear laborious it is actually quite straight forward and easy to make.

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Jerk Chicken

What do I need to make it?

  • 4 chicken thighs with bone

Marinade I

  • 1 tsp dried thyme
  • 1 clove garlic crushed
  • 1/2 lime
  • Salt & Pepper to taste

Marinade II

  • Bunch of spring onions chopped
  • 2 Scotch bonnet peppers deseeded
  • 1 tsp dried thyme
  • 2 bay leaves
  • 3 cloves garlic
  • 2 tsp brown sugar
  • 1 tsp clove powder
  • 1 tsp ground nutmeg
  • 1 tsp all spice powder
  • 6 tbsp dark rum
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 lime
  • Salt to taste

How do I make it?

Mix all marinade I ingredients and rub chicken thighs with marinade and keep aside.  Place all marinade II ingredients in a food processor and blitz to a coarse paste.  Heat a griddle pan and brown chicken thighs on both sides before placing them in the second marinade.  Pre heat oven to 200 degrees centigrade.  Place chicken thighs and second marinade (ensure the thighs are full coated with the marinade) in a baking dish and bake for 40-45 minutes till chicken is done.  Serve hot with black bean rice.

 

Black bean rice

What do I need to make it?

  • 2 1/2 cups long grain rice washed
  • 1 cup cooked black beans (soak overnight and pressure cook if using dried variety)
  • 5 cups vegetable stock
  • 200 ml coconut milk
  • 1 onion finely sliced
  • 1 red pepper diced
  • 1 carrot finely diced
  • 4 sprigs of spring onion finely chopped
  • 1 clove garlic crushed
  • 1 hot red chili pepper chopped
  • 1 stick of cinnamon
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 tbsp butter
  • Salt & pepper to taste

How much will I make?

Serves 4

How do I make it?

Heat pan and add butter to it.  Add garlic and onion and saute for a couple of minutes.  Add cinnamon, baby leaves and dried thyme and stir.  Add spring onion, carrot and peppers and saute for another five minutes.  Add the washed and drained rice with the black beans and adjust seasoning and stir for a few minutes before adding the vegetable stock and coconut milk.  Bring to a boil and then reduce flame and cover the pan and cook till all the liquid has been absorbed.  Serve hot with jerk chicken.

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