Difficulty: Intermediate
Poultry
Jerk Chicken with Beans and Rice
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Intermediate
Instructions
- Step 1: Prepare the marinade by adding all of the listed ingredients into a food processor and blend well. Marinate the chicken for 2-4 hours in the fridge.
- Step 2: Preheat recteq to 400°F with a large Dutch oven and a Sear Kit.
- Step 3: Add the oil and sausage to the Dutch oven and cook for 8-10 minutes until the sausage is cooked through. Make sure some of the fat has been rendered.
- Step 4: Add the peppers and onions to the Dutch oven and cook for 8-10 minutes until the vegetables are soft. Add the chicken stock and bring to a simmer.
- Step 5: Add the rice and bean mix to the simmering chicken stock. Cover and allow to cook for 25 minutes until the liquid is absorbed.
- Step 6: Add the chicken to the Sear Kit and cook for 5-6 minutes on each side until they reach 165°F internal temp.
- Step 7: You can chop the chicken and add to the rice and beans OR serve alongside. Enjoy!
Ingredients
Serving Sizes
Marinade
- 1 1/2 tablespoon(s) Garlic
- 1 teaspoon(s) Allspice
- 1/4 teaspoon(s) Cinnamon
- 1/4 teaspoon(s) Cloves
- 1/4 teaspoon(s) Nutmeg
- 1/4 cup(s) Onion
- 1 1/2 tablespoon(s) Ginger
- 1 1/2 each Scallions
- 1/4 cup(s) Lime Juice
- 1/2 tablespoon(s) White Vinegar
- 1/2 tablespoon(s) Soy Sauce
- 1/8 cup(s) Olive Oil (for marinade)
- 1/2 each Habanero
- 1/8 cup(s) Brown Sugar
Beans and Rice
- 2 1/2 pound(s) Chicken Breast
- 1 pound(s) Cajun Sausage, diced coarse
- 1/8 each Olive Oil (for dutch oven)
- 1 each Onions, diced medium
- 1 each Bell Peppers, diced medium
- 1 1/2 cup(s) Rice and Bean Mix
- 3 cup(s) Chicken Stock
Tools Needed
- Knife
- Cutting Board
- Mixing Bowl(s)
- Food Processor (Optional)
- Dutch Oven
- Step 1: Prepare the marinade by adding all of the listed ingredients into a food processor and blend well. Marinate the chicken for 2-4 hours in the fridge.
- Step 2: Preheat recteq to 400°F with a large Dutch oven and a Sear Kit.
- Step 3: Add the oil and sausage to the Dutch oven and cook for 8-10 minutes until the sausage is cooked through. Make sure some of the fat has been rendered.
- Step 4: Add the peppers and onions to the Dutch oven and cook for 8-10 minutes until the vegetables are soft. Add the chicken stock and bring to a simmer.
- Step 5: Add the rice and bean mix to the simmering chicken stock. Cover and allow to cook for 25 minutes until the liquid is absorbed.
- Step 6: Add the chicken to the Sear Kit and cook for 5-6 minutes on each side until they reach 165°F internal temp.
- Step 7: You can chop the chicken and add to the rice and beans OR serve alongside. Enjoy!
Chef Pairings
This delicious Jerk Chicken with Rice and Beans could be a one-dish meal, or serve it alongside Roasted Corn Salad.