Jerk-style chicken with pineapple and coconut rice

Name: Jerk-style chicken with pineapple and coconut rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: latin american
Ingredients: 4 chicken legs; 1 pineapple; 1.75 cups coconut milk; 1.5 cups rice; 3 limes; 0.25 oz ginger; 6 cloves garlic; 3 scallions; 1 chili; 1 tsp ground cinnamon; 1 tbsp ground allspice; 1 tsp ground nutmeg; 0.5 oz thyme; 2 tbsp dark brown sugar; 4 tbsp vegetable oil; 1 tbsp soy sauce; 1 onion; 15.5 oz canned kidney beans; 1 cup water; salt; vegetable oil (for frying); lime (for serving); 1 Scotch bonnet pepper

Based on 27 ratings

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Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"This recipe is inspired by the flavors of Jamaica's jerk chicken—a spicy, succulent, and smoky dish you’ll traditionally find cooked over coals in large barrels. If you have an outdoor grill or smoker, here is your chance to use it, otherwise stick to our oven method—it can’t rival the original, but the fragrant marinade and caramelized pineapple are undeniably delicious. If you can find the Caribbean Scotch bonnet pepper in your area, use it instead of the more widely-available bird's-eye chili for a more authentic touch."

Difficulty

Easy 👌

Preparation

45 min

Baking

45 min

Resting

180 min

Ingredients

2Servings

MetricImperial

200 ml

150 g

1½

2½ g

3 cloves

1½

½ tsp

½ tbsp

ground allspice

½ tsp

ground nutmeg

5 g

thyme

1 tbsp

dark brown sugar

2 tbsp

vegetable oil

½ tbsp

soy sauce

onion

200 g

canned kidney beans

100 ml

water

salt

vegetable oil (for frying)

lime (for serving)

Scotch bonnet pepper

Utensils

food processor, citrus press, fine grater, cutting board, knife, bowl (large), baking dish, oven, pot, cooking spoon

Nutrition per serving

Cal1022

Fat49 g

Protein33 g

Carb107 g

Step 1/4
- 1½ limes
- 2½ g ginger
- 2½ cloves garlic
- 1½ scallions
- ½ chili
- ½ tsp ground cinnamon
- ½ tbsp ground allspice
- ½ tsp ground nutmeg
- 2½ g thyme
- 1 tbsp dark brown sugar
- 2 tbsp vegetable oil
- ½ tbsp soy sauce
- salt
- ½ Scotch bonnet pepper
- food processor
- citrus press
- fine grater
- cutting board
- knife
To make the jerk marinade, zest and juice the limes. Add lime zest and juice to a food processor along with ginger, garlic, scallions, whole Scotch bonnet pepper, ground cinnamon, ground allspice, nutmeg, half the thyme, brown sugar, vegetable oil, soy sauce, and salt. Blend until you have a smooth paste.
Step 2/4
- 2 chicken legs
- bowl (large)
Add chicken legs to a bowl and pour jerk marinade into the same dish. Let marinate for a minimum of 2 hrs. or, at best, overnight. Let chicken come down to room temperature (approx 1. hr) before cooking.
Step 3/4
- ½ pineapple
- baking dish
- oven
Preheat oven to 180°C/350°F. Peel pineapple and cut into chunks and set aside. Place chicken at room temperature and marinade into a baking dish with the pineapple chunks. Transfer dish to the oven and bake for approx. 40 min. Switch to broiler setting and broil for 5 min. to finish.
Step 4/4
- ½ onion
- 2½ g thyme
- ½ garlic
- 150 g rice
- 200 g canned kidney beans
- 200 ml coconut milk
- 100 ml water
- vegetable oil (for frying)
- lime (for serving)
- pot
- cooking spoon
To make the coconut rice, finely chop onion and garlic. Heat vegetable oil in a heavy-bottomed pot, add onion and garlic and fry until soft. Add rice and fry for approx. 1 min. Add canned beans, remaining thyme, coconut milk, and water. Bring to a boil and, then, cover. Let simmer over low heat for approx. 12 min. Remove from heat and let steam with lid on for approx. 5 min. Serve jerk chicken on rice with pan juices and extra limes. Enjoy!
Enjoy your meal!