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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- A cold beer goes well with it.
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