I spent Friday in a course for work. While the instructor was interesting, he spent way too much time telling stories, and not enough time covering the material. We ended half an hour early – his decision – and rushed through everything. He kept saying “we’re running out of time” and then would talk about that time years ago when he did something. Drove me crazy, and has inspired me to shut up and get on with today’s recipe: Dutch Oven Jerk Chicken, Rice and Beans. I bought all these spices at a local bulk food store for just a couple of bucks, and have enough for a couple more dishes (Jerk shrimp, anyone?!)
- 1/4 cup canola oil
- 2 garlic cloves, minced
- 1/2 medium onion, diced
- 1 1/2 to 2 teaspoons cajun spice
- 2 small bay leaves
- 2 cups uncooked Basmati rice
- 1 teaspoon dried thyme
- 13.5 oz. can (1 3/4 cups) coconut milk (I use Thai Kitchen’s organic lite coconut milk)
- 15.5 oz. can red kidney beans, rinsed and drained
- 2 cups chicken broth
- 1 teaspoons paprika
- 4 chicken thighs
- 1/2 teaspoon salt
- 2 Tablespoons Jerk spice
- Preheat oven to 350 degrees F
- Put rice in a bowl and rinse until the water runs clear (just once or twice should do)
- Throw chicken thighs and Jerk spice into a baggie and shake it up, making sure you have covered the thighs as much as possible
- Place chicken skin side up in a Dutch oven (or oven safe pot or pan) for about 3 minutes, just enough to make the Jerk stick but not enough to burn the spice. Set aside.
- Add about 2 Tablespoons oil to the Dutch oven, then onions, thyme, and garlic. Sauté until soft but not golden, about 2-3 minutes.
- Add rice and beans to the pot and stir
- Add everything else including the chicken and mix it together, covering chicken
- Bring to a boil
- Cover and place in the oven on the middle rack, for about 35 minutes or until chicken is fully cooked.
- Remove let it cool and serve.