Long Time No See… Jerk Chicken with red beans and rice

17 November 2009 in Cooking

Jerk Chicken

Shout out for the recipe on this one goes to Lanning, a guy I work with. I cannot find Lanning’s email with the recipe so I am linking the recipe, I believe he used Jerk Chicken Since the recipe does not include the beans and rice I will explain those.

Rice was typical long grain rice cooked in salted water. I used 2 cups rice to 3 & 3/4 cups water, with a generous pinch of salt. Bring water to boil, add rice, bring back to a boil, reduce to simmer, cover, set timer for 20 minutes. DO NOT TOUCH THE LID UNTIL THE TIMER GOES OFF. Lifting the lid might ruin your rice, and lifting the lid can do nothing postive to your rice. I used La Preferida rice.

Beans

I used 2 cans dark kidney beans, sauteed with a little canola oil, garlic, salt and pepper. I would have added heat here, but the wife prefers I do not. I made them from scratch in my jerk pork recipe, I will be posting that tonight as well.

When you follow the Jerk recipe, feel free to use all the heat, kick it up, or reduce it. I left most out for my wife, but even she thought after we ate, it is better with the bite of the heat. Some good crusty bread, along with the rice and beans, helps cut the heat. Lanning and I both felt the “pie spices” (my wife’s term for them), were a little over powering. I used half the all spice, cinnamon, and nutmeg. I also substiututed brown sugar for the sugar in the recipe.