Jamaican Me Crazy!

Jamaican Jerk Chicken served w/ Coconut Rice and Beans

Last Thursday I was craving coconut rice and beans so I just HAD TO MAKE IT!!  I get this thought in my mind and then it becomes an obsession until I actually follow through. LOL!

So it’s been awhile since I made the Coconut Rice and Beans which reminds me so much of a restaurant back home in Guam called Jamaican Grill.  One of my favorite places for chow back home.  Well when I decided to make the rice I thought might as well make the Jamaican Jerk Chicken which was delicious!! Love all the spices (ingredients below).  I let this marinade for about 5-6 hours before baking.  Here is the recipe I found on PINTEREST by the Wishful Chef and I must say it is definitely a keeper for future cravings.

For anyone interested in the Recipe here you go.

Jamaican Jerk Chicken w/ Coconut Rice and Beans
recipe by the Wishful Chef

  • 2-3 pounds chicken pieces, drumsticks and thighs
  • 4 stalks fresh scallions, minced
  • 8 cloves garlic, minced
  • 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
  • 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


Images by HashTagEat.com | TANIARCEO 2014


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