Jerk Chicken and Rice
Author: 
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Jerk chicken bursting with flavor over a fluffy bed of rice and beans.
Ingredients
  • For the chicken:
  • 1 whole chicken 4-6 pounds
  • 2 tbsp of cooking oil
  • 2 tbsp of paprika
  • 1 tbsp of cayenne pepper
  • 2 tbsp of salt
  • 2 tbsp of garlic powder
  • 5 cloves of garlic chopped
  • ¼ cup of chopped yellow or white onions
  • ¼ cup of fresh chopped herbs ( I used basil)
  • ½ tbsp of nutmeg
  • ½ tbsp of all spice
  • zest from 1 lime
  • juice from 1 lime
  • For the rice
  • 4 tbsp of butter
  • 2 cups of basmati rice
  • 1 cup of water
  • 1 can of coconut milk
  • 1 can of rinsed pinto beans
  • 2 tbsp of garlic powder
  • juice from 1 lime
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees
  2. With a very sharp knife cut the backbone out of the chicken and cut off all the extra fat/ skin around the top and bottom of the chicken
  3. In a large bowl mix the oil, lime, lime zest, herbs, onions, garlic, all the spices except ½ tbsp of paprika and ½ tsp of salt
  4. Add the chicken and massage the marinade over the chicken and under the skin
  5. Take a fork and poke through the chicken all over the breast and legs to allow the marinade to soak into the meat
  6. Set to the side while you prep the rice
  7. In a roasting pan add all the ingredients from the rice section and stir lighty
  8. Add a grill rack to the top of the roasting pan ( I used a cookie rack)
  9. Set your chicken on the top of the rack (this is going to let the rice absorb the juices as it cooks!)
  10. Take any remaining marinade and dump on top of the chicken
  11. Season with left over paprika and salt
  12. Roast for 20 minutes
  13. Fluff your rice and cook for another 15-20 minutes or until the internal temp reads 160
  14. Let rest for 10 minutes before slicing
  15. Dress with a little more lime juice!
Recipe by Kellie Rice Cakes at http://kelliericecakes.com/jerk-chicken-rice/