Jamaican Jerk Chicken with Coconut Rice and Beans

January 31, 2013 - Posted in Poultry - 12 Comments

If you love the bold flavors of Caribbean food, then this recipe is for you! The first time I had jerk chicken I was hooked and wiped my plate clean. Jerk chicken seasoning is based on chili peppers and Jamaican allspice, which is one of the most important spices used in the Caribbean. The preparation is easy with just a few simple steps and some marinating. Even more convenient, get all of the pre-measured ingredients for this recipe as part of our new GrubKit.com.

This dish is full of robust flavor and warm spices, complimented by a fragrant coconut rice and beans. I recommend black beans for the rice, but pinto beans work as well. Try to marinate the chicken at least for three hours and preferably overnight. As for the spice level, for a mild to medium heat, use jalapeño chilis. If you want it hot and spicy, use habanero chilis or the traditional Scotch bonnet peppers.

Recipe below…

Chop garlic and peppers and mince scallions.

Chop garlic, peppers and scallions.

Add spices and chopped vegetables into a bowl, then stir in soy sauce, lime juice, oil and rum.

Toss in chicken pieces and mix to incorporate.

Bake chicken until cooked, 45-55 minutes.

While chicken is cooking, start rice. Saute garlic & onion, then stir in rice.

Stir in coconut milk, water & nutmeg. Cook for about 20 minutes, then stir in beans.

Serve jerk chicken with coconut rice and beans and lime wedges.

Jamaican Jerk Chicken with Coconut Rice and Beans

2-3 pounds chicken pieces, drumsticks and thighs
4 stalks fresh scallions, minced
8 cloves garlic, minced
2 chili peppers, stemmed and chopped (Jalapeño, Habanero or Scotch Bonnet)
4 tablespoons soy sauce
2 tablespoons oil (olive, peanut or vegetable oil)
1 whole lime, juiced
4 tablespoons light brown sugar
4 teaspoons Jamaican allspice
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
2 tablespoonsdried thyme
2 teaspoons black pepper
4 teaspoons salt
a splash of rum, optional

Coconut Rice and Beans

1 cup long grain rice
1 tablespoon oil or butter
1 shallot, chopped
1 clove garlic, chopped
3/4 cup coconut milk
1 cup water
a pinch of ground nutmeg
1 teaspoon salt
1 15-ounce can of black beans, rinsed and drained

Finely chop scallions, 8 cloves of garlic and 2 de-seeded peppers, then add to a large bowl. Into the same bowl, stir in brown sugar, spices, dried thyme, soy sauce, oil, juice of one lime, and a splash of Jamaican rum (optional). Add the chicken pieces and toss together until fully coated in the marinade mixture. Cover bowl with plastic wrap and marinate the chicken in the fridge for at least 3 hours or overnight. When ready to cook, heat oven to 350°F and bake chicken for 45-55 minutes.

While chicken is cooking start on the rice. Add butter or oil in a small saucepan over medium heat. Stir in chopped shallot and garlic, cook until soft, about 3 minutes. Stir in rice then pour in the coconut milk and water. Season with nutmeg and salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer until the liquid has been absorbed and rice is tender, about 18 minutes. Stir in the black beans and cook for a few minutes until hot.

Total Time: 60 minutes, plus 3+ hours marinating time
Yield: 4 servings
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12 Responses to “Jamaican Jerk Chicken with Coconut Rice and Beans”

Betty Ann @Mango_Queen February 1, 2013 at 8:29 pm #

Oh this looks so delicious! I can almost reach for the piece of chicken and bite into it. These are awesome flavors and I like the idea of coconut and beans in the rice. Thanks for sharing, Barb!

Reply
- Barb February 1, 2013 at 10:53 pm #
  
  Thanks so much, Betty Ann! Let me know if you ever try it out.
  
  Reply
Catherine Paciotti February 1, 2013 at 10:16 pm #

Is Jamaican allspice similar to regular allspice? I’ve never heard of it or seen it before. I don’t want to buy a kit to make this, but I’d really like to try making it, or something very similar to it, but I don’t want to spend a fortune on a spice that I’m only going to use once. Can I substitute anything for this spice?

Thanks!

Reply
- Catherine Paciotti February 1, 2013 at 10:26 pm #
  
  Nevermind, I found several sources for it online. it’s expensive, but if I want to try this dish, it’ll be worth a try.
  
  Reply
  - Barb February 1, 2013 at 10:53 pm #
    
    Hi Catherine – Try combining ground cinnamon and cloves. However, I suggest using Jamaican allspice because of its distinct flavor. And make sure the allspice is from Jamaica. Some of the allspice you find at stores are from Mexico or other countries, which may not be as bold.
    
    Reply
    - Catherine Paciotti February 1, 2013 at 11:52 pm #
      
      I’ll see what I can find that I can afford. They sell it at a lot of these sources in pretty large amounts. Then they have a small container of Jamaican Allspice berries at Wallmart (which I’d have to grind up, and I’d probably use the whole bottle or most of it)–but that might be one of the ones that’s from Mexico. I might just try the recipe for starters with a mix of cinnamon and cloves and then invest in the Jamaican allspice if I decide I want to make the dish regularly. Thanks Barb!!!
      
      Reply
      - Catherine Paciotti February 8, 2013 at 7:37 am #
        
        Bought a bottle of Jamaican Allspice yesterday at the grocery store! It smells delcious. It’s McCormick Gourmet Collection, and they had Ground or unground. The ground was more expensive, but I got it because there was more of it. Judging by the ingredients in this recipe and the jerk chicken I’ve had in restaurants, I’ll make this recipe several times, so it’ll be worth the $5.99 I spent on the bottle. I plan on making it this coming week or weekend (I haven’t bought the chicken yet.) Can’t wait to try it! I’ll let you know how it goes.
        
        I also just told my sister about your site. She’s a vegetarian, and I think she’ll like your recipes as well as your way of explaining how to cook a recipe with your beautiful photographs and descriptions.
      - Barb February 8, 2013 at 2:36 pm #
        
        Thanks for suggesting my site to your sister, Catherine And I’m so happy you found some Jamaican Allspice! Let me know how the recipe turns out for you.
Mao Mao Kitty February 7, 2013 at 1:05 pm #

This has my tummy growling! I’m hoping to put it into the menu planning for next week. We eat a lot of chicken in our household and I have yet to try a Caribbean flavored dish. Love spicy (spicy hot and spicy spicy) food.

Reply
- Barb February 7, 2013 at 5:28 pm #
  
  Yeah you must try it! It’s a pretty simple recipe to prepare…just a matter of getting the spices.
  
  Reply
Aly April 6, 2013 at 6:14 pm #

How much oil do you add into the jerk spice mixture? You did not write the amount into the recipe

Reply
- Barb April 7, 2013 at 11:21 am #
  
  Hi Aly – It’s 2 tablespoons of oil. Sorry about that! I will update the recipe.
  
  Reply