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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

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 375ºF. Wash and dry all produce. Remove root from green onion; discard, then bias slice onion. Remove seeds and stem from red bell pepper; peel and julienne. Mince or grate garlic. Dissolve vegetable broth base in 1 cup water. Remove kidney beans from can; rinse, strain, and set aside. Remove chicken thighs from package; rinse and pat dry.

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Step 2: SEAR CHICKEN

Sprinkle half Isabel Street Heat jerk dry rub, and a pinch of salt and pepper onto chicken. Heat 1 Tbsp. oil in large pan over medium heat. Add chicken and sear until golden on both sides, about 2-3 min per side. Remove from pan and set aside.

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Step 3: COOK AROMATICS

To the same pan used to sear chicken, add 1 Tbsp. oil and continue over medium heat; add onion and sauté for 3-4 min until softened. Add garlic and bell pepper, sauté another 2-3 min.

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Step 4: TOAST RICE

Add jasmine rice to pan; mix well. Sauté 2-4 min until lightly toasted.

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Step 5: FINISH RICE BAKE

Add vegetable broth, coconut milk, kidney beans and remaining Isabel Street Heat Jerk Dry Rub. Bring to a boil; cover with lid and transfer to oven. Bake 20-25 min until liquid has fully absorbed and rice is tender. USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Divide chicken & rice between two plates; garnish with green onions. Enjoy!