This is one of my all time favorite recipe combinations. It's good hot when you first set it out on the table. And, it's good at room temperature when you go back for seconds. It's good cold when you stick your head in the frig in the middle of the night. And, it can make a fine breakfast too. Just chop up some of the chicken and heat it up and add to your omelet and serve some of the rice on the side...or heat up the whole mess and roll it into you omelet. I think we should make a double batch.
ISLAND RICE INGREDIENTS
2 cups of chicken stock
1 cup brown rice
1 can coconut milk
1 small package frozen peas
1 can red kidney beans, drained
1 can black beans, drained
1 small green pepper, diced
1 small red pepper, diced
Pinch of cayenne
Pinch of salt
4 green onions sliced
Cover rice with stock and cover. Simmer for 45 minutes It takes about 45 minutes for brown rice to cook which is 3 times as long as white rice but its worth the wait for the nutty taste
Add coconut milk, peas, red and black beans and stir Recover pot and let set for about 10 minutes. Add salt, cayenne and green onions just before serving
JERK CHICKEN MARINADE INGREDIENTS
2 green onions, minced
1/4 cup orange juice
1 tablespoon minced fresh ginger root
1 minced jalapeno pepper
1 teaspoon cayenne juice of one lime
1 teaspoon fish sauce
3 cloves garlic, minced
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 pounds chicken legs if you like juicy, tasty chicken If you like dry chicken use boneless breasts
Mix up all the marinade ingredients in a bowl. The best way to marinate chicken is in a big ziplock bag. Add chicken pieces and marinade. Store the marinating chicken in the refrigerator for at least 2 or up to 24 hours. Set oven to 325 degrees and cook slowly until it is brown and the juice runs clear when pierced. Usually about 45 minutes.
Good sides for this meal are fried cabbage, or kickin collards and cornbread.
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