Caribbean Jerk Chicken with Beans and Rice
Tender jerk chicken thighs, braised with kidney beans, jasmine rice, onions, and bell peppers baked in a coconut milk broth.
Difficulty:
Easy
Time:
45-50 min
This dish is Gluten-Free
Calories: 670
Fat: 12g
Carbs: 88g
Protein: 23g
ABOUT THE DISH
In some areas of the world, it’s considered the highest honor for a guest to be given the crispy, browned rice from the bottom of local dishes. Well, lucky you. This classic Caribbean combination of beans, spice, coconut milk and rice is finished by baking, leaving lots of crispy rice for all to share!
Ingredients
Isabel Street Heat Jerk dry rub
Jasmine rice
Kidney beans
Coconut Milk
Vegetable Broth Base
Onion
Garlic
Green Onions
Bell pepper
Chicken thighs
Cooking terms for this recipe
Julienne
To slice into thin strips about the size of matchsticks.
Sauté
To jump. To fry in a small amount of fat at high heat.
Garnish
To add decorative or savory touches to food.
What you need
Large oven-safe deep sauté pan