Filed Under: 30 minutes or more, Chicken, Dinner, Food, Recipes

Gently Jerked Chicken with Rice and Red Beans

This chicken is very gently jerked, with the focus on the flavour of the spices rather than on heat—so even a tender taste bud will love it.

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January 27th, 2012

By LeeAnne Wright

Servings
Makes 6 servings
Prep Time
Prep to table time: 1 hour + 3 hours unattended
Ingredients
  • 1 Maple Leaf Prime Naturally Whole Chicken (3 lbs)
  • ½ cup minced shallots
  • 5 tbsp Club House Cajun One Step Seasoning
  • 2 tbsp minced garlic
  • 1 ½ tsp dried thyme
  • 1 ½ tsp cinnamon
  • ½ tsp ground allspice
  • 3 tbsp Frank’s RedHot Original Cayenne Pepper Sauce, or to taste
  • ¼ cup freshly squeezed lime juice
  • ¼ cup brown sugar
  • 1 tbsp President’s Choice New World EVOO Extra-Virgin Olive Oil
  • 1 medium onion, peeled and chopped
  • 1 tbsp minced garlic
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 can red kidney beans (540 mL), drained and rinsed
  • 1 can coconut milk (400 mL)
  • 1 ¾ cups chicken or vegetable stock
  • 1 ½ cups Rooster Brand Jasmine Rice
Directions

  1. Using poultry shears or a sharp knife, cut out the backbone from the chicken. Break up chicken into thighs, drumsticks and halved breasts. Place chicken parts into a sealable plastic bag and add all remaining ingredients. Massage ingredients into the chicken, press out air and seal bag. Place bag in the refrigerator for 3 hours. (You can leave it for up to 24 hours, but turn the bag and massage the chicken every few hours.)

  2. Preheat oven to 350°F.

  3. Empty contents of bag into a foil-lined baking pan, arranging chicken skin-side up. Bake for 35 minutes or until juices run clear when chicken is pierced. Serve immediately over Rice and Red Beans.

  4. For rice and red beans: Heat oil in a 12-inch skillet with tight-fitting lid. Sauté onion, garlic and thyme until onion is tender but not coloured. Add bay leaf.

  5. Stir in beans, coconut milk, stock and rice and bring to a boil. Cover pan tightly with lid, reduce heat to maintain a high simmer (gentle occasional bubbling) and cook for 20 minutes or until rice is tender and liquid has been absorbed. Remove bay leaf before serving with chicken.

Nutrients Per Serving

714 calories, 35 g fat, 79 mg calcium, 1,851 mg sodium, 65 g carbohydrates, 8 g fibre, 35 g protein. Very high in fibre. Excellent source of vitamins C and B6, niacin, iron, phosphorus, selenium and zinc. Source of vitamin C and omega-6.

Gently Jerked Chicken with Rice and Red Beans
Photography by John Cullen