Spicy Caribbean Style Chicken Thighs with Kidney Bean Rice

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 12 hrs 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 onion (s), diced
  • 2 clove (s) garlic, diced
  • 2 spring onions, diced
  • 1 chilli pepper (s), pitted, chopped
  • 1 teaspoon allspice, ground
  • 1 teaspoon cinnamon
  • 1 ½ teaspoon thyme
  • salt and pepper
  • nutmeg
  • 2 teaspoons sugar, brown
  • 1 tablespoon vinegar (white wine vinegar)
  • 1 tablespoon lime juice
  • 4 tablespoon olive oil
  • 4 chicken legs
  • 400 ml coconut milk, unsweetened
  • 300 g rice, e.. basmati
  • 1 can kidney beans
  • 4 tablespoon olive oil
Spicy Caribbean Style Chicken Thighs with Kidney Bean Rice
Spicy Caribbean Style Chicken Thighs with Kidney Bean Rice

Instructions

  1. Mix the onion, 1 clove of garlic, spring onions, chilli, allspice, cinnamon, 1 teaspoon thyme, salt, pepper, nutmeg, sugar, vinegar, lime juice and 4 tablespoons of olive oil (seasoning mix = jerk). Brush the chicken legs with the seasoning mixture and cover and marinate in the refrigerator overnight.
  2. Strip the marinade from the meat, place the legs on a dripping pan, drizzle with oil and place in the oven, which has been preheated to 200 ° C. After about 30 minutes, brush with the marinade and fry for another 15 minutes.
  3. Mix the coconut milk with 300 ml water, add the other clove of garlic, 1/2 teaspoon thyme and 1 teaspoon salt, bring to the boil, add the rice and cook over low heat for 20 minutes. After about 15 minutes, add the roasted beans to the rice.
  4. A cold beer goes well with it.

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