RECIPE: Jamitish Jerk Chicken, Rice & Beans

Jamitish Jerk Chicken, Rice & Beans:

400g diced chicken (1)

4g allspice (1)

70g salt (1)

20g garlic powder (1)

25g sugar (1)

2g chilli powder (1)

2g ground cloves (1)

4g thyme (1)

6g ground black pepper (1)

10g cayenne pepper (1)

3g ground cinnamon (1)

3 tbsps pineapple juice (1)

4 Aunt Bessie's frozen Yorkshire puddings

2 cups of long grain rice (2)

400g tin coconut milk (2)

400g tin black eye beans (2)

1 small onion, finely chopped (2)

3 cloves of garlic, crushed (2)

1 tbsp sunflower oil (2)

1 cup water (2)

4 scotch bonnet peppers (2)

¼ tsp thyme (2)

JERK CHICKEN (1):
Mix together the allspice, salt, garlic powder, sugar, chilli powder, ground cloves, thyme, ground black pepper, cayenne pepper and ground cinnamon in a large bowl until all combined.

Add the pineapple juice and mix to a thick, but workable paste.

Add the diced chicken to the bowl and mix it in to coat the chicken thoroughly.

Place on a baking tray in the middle of the oven at gas mark 6 for approx. 20-30 minutes until cooked thoroughly.

If the jerk chicken comes out to dry or the taste is too hot for your tastebuds, add a splash of extra pineapple juice as soon as you've put it on the plate.

Put the Aunt Bessie's Yorkshire puddings in for the last 4 minutes of cooking - they're so fast to cook!

RICE & BEANS (2):
Put the coconut milk and sunflower oil in a large pan and bring to the boil.

Add the chopped onion and crushed garlic, followed straight away by the thyme, tin of black eye beans (inc. juices) and cup of water and bring to the boil again.

Lower the heat to a low-medium heat and simmer. Rinse 2 cups of long grain rice (do not use easy cook rice), add to the pan and stir thoroughly. Place the Scotch Bonnet peppers on top (do not stir in) . If you like it as spicy as possible, do like me and add 5-6 Scotch Bonnet peppers instead of 4! Cover tightly and leave on a low light for approx. 30 minutes until all the liquid has evaporated. Try not to remove the pan lid unless necessary until at least 30 minutes have passed.

TO SERVE:
Place the Yorkshire pudding in the centre of the plate and add some jerk chicken. Next, put the rice out around the Yorkshire pudding. Serve with hot pepper sauce. Enjoy!

Categories: British Cuisine, Chicken, Jamaican Cuisine, Recipe