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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 5 |
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Hot, spicy and tasty. Serve with a dark green salad and more beer! I found this in the Chicago Sun-Times FOOD section, it's originally from the National Beer Wholesalers Association. Ingredients:
5 -6 skinless chicken leg quarters |
2 tablespoons dry jamaican jerk spice |
1 tablespoon olive oil |
1 large onion, diced |
2 jalapeno chiles, seeded and diced |
1 tablespoon peeled and chopped fresh ginger |
3 garlic cloves, chopped |
1 teaspoon salt |
1 1/2 cups parboiled rice |
1 (12 ounce) bottle dark bock beer |
1/2 cup unsweetened coconut milk |
1 (16 ounce) can red beans or 1 (16 ounce) can pink beans, rinsed and drained |
1/2 cup roughly chopped fresh cilantro, divided |
Directions:
1. Coat chicken all over with jerk seasoning.
2. In a large Dutch oven or other large pan with lid, warm oil over medium heat.
3. Cook chicken in two batches, turning frequently, until well-browned, about 8-10 minutes per batch.
4. Remove chicken to plate.
5. Pour off all but about 2 T. pan oil.
6. To drippings in pan, add onion, chilies, ginger, garlic and salt.
7. Cook, stirring 3 to 4 minutes, until onion is lightly browned.
8. Stir in rice and cook for one additional minute.
9. Add beer, coconut milk, beans and half of the cilantro.
10. Return chicken to pot along with any accumulated juices.
11. Bring chicken mixture to a boil, cover pot; reduce heat to low.
12. Simmer 30 to 35 minutes or until liquid is absorbed, rice is tender and chicken is cooked through.
13. Stir in remaining cilantro and serve hot.
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