Jerk Chicken with Rice & Peas

PREP DETAILS

Serves 6 to 8

INGREDIENTS

Jerk Chicken

1 medium onion, coarsely chopped

3 scallions, coarsely chopped

2 Scotch bonnet chilis, stemmed and halved

2 garlic cloves

1 tablespoon five-spice powder

1 tablespoon ground allspice

1 tablespoon coarsely ground black pepper

1 teaspoon fresh thyme leaves

1 teaspoon freshly grated nutmeg

1 teaspoon salt, plus extra for chicken

1/2 cup soy sauce

2 tablespoons vegetable oil

2 whole chickens

Rice & Peas

8 ounces red beans

2 tablespoons olive oil 1 small onion, medium dice

1 cup diced green bell pepper

1/2 cup diced red bell pepper

1 stalk celery, diced

1 teaspoon salt

2 tablespoons minced garlic

1 tablespoon finely chopped fresh ginger

1 scotch bonnet pepper, stem and seeds removed

3 sprigs thyme

1 bay leaf

2 quarts chicken broth

1 14-can coconut milk

2 1/4 cup long grain rice

DIRECTIONS

Jerk Chicken

Combine the onion, scallions, chilis, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt in a food processor and process until the mixture is a coarse paste.

With the machine running, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish and set aside.

Using kitchen shears or a knife, cut down one side and then the other of the backbone and remove. Cut down the center of the breast bone. Place each of the 4 halves into the dish with the marinade and turn to coat. Cover and refrigerate for 8 hours.

Heat a grill to high. Grill the chicken until grill marks appear and either continue to cook on the grill completely or remove the chicken and put into a 375 °F oven for 30 to 35 minutes or until the chicken reaches an internal temperature of 165 °F.

Serve the chicken with Rice & Peas.

Rice & Peas

Place the beans in a pot, cover with water by 2-inches, cover and let sit overnight.

Drain the beans and rinse under cool water.

Place the oil in a large Dutch oven, set over medium high heat and when the oil shimmers, add the onion, green and red bell pepper, celery and salt. Cook, stirring frequently, until the onions are translucent, 4 to 5 minutes.

Add the garlic and ginger and continue cooking 1 to 2 minutes until garlic is fragrant.

Add the scotch bonnet pepper, thyme, bay leaf, beans, broth and coconut milk. Stir to combine and bring to a simmer. Decrease heat to maintain a simmer, cover and cook until beans are just tender, 1 1/2 to 2 hours.

Add the rice and stir to combine. If necessary, increase the heat to bring to a simmer. Decrease the heat to maintain a simmer, cover and cook until the rice is tender, about 25 minutes.

Taste and adjust the seasoning as desired.

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