Jerk Chicken with Rice and Peas

Makes 4 servings

Ingredients

chicken
4 bone-in thighs
4 legs
marinade
1/4 cup Bourbon Barrel Foods® Kentuckyaki
1/4 cup Bourbon Barrel Foods® Soy Sauce
1/4 cup California Olive Ranch® Avocado Blend
1/4 cup Heinz® Distilled White Vinegar
1/4 cup Spice House® Jamaican Jerk Seasoning
1 tablespoon Maine Sea Salt Co.® closed :( - Sea Salt
1 teaspoon Bourbon Barrel Foods® Smoked Pepper
2 teaspoons ground allspice
2 tablespoons brown sugar
1 fresno chili, seeded and finely minced
1 tablespoon pickled cherry peppers, finely minced
3 garlic cloves, crushed
1/2 cup white onion, chopped
2 limes, juice and zest
1/2 cup orange juice
1 orange, juice and zest
rice
2 tablespoons California Olive Ranch® Avocado Blend
1 cup Castor River® White Long Grain Rice
1 cup chicken stock
1 (13.5 oz) can coconut milk
1 (15.5 oz) can kidney beans (peas), rinsed and drained
1/4 cup white onion, finely minced
1 teaspoon dried thyme
2 scallions, chopped
garnish
cilantro, chopped
lime wedges

Directions

marinade the chicken
Add all the marinade ingredients into a blender and puree until smooth. Reserve 1/2 cup of marinade for basting chicken while grilling. In a large plastic freezer bag add the chicken and the remaining marinade. Put the chicken and reserved marinade in the refrigerator overnight… Longer the better.

grilling the chicken
Just fire up your grill... I use a gas grill, but have a smoke pan that I fill with oak wood. Grill the chicken low and slow, allowing the smoke to really get into the chicken. Baste the chicken with the reserved marinade on each side a couple of times, while cooking. Keep the heat lower and the lid closed to keep the smoke over the chicken.

make the rice and peas
While the chicken is grilling, heat oil in a medium saucepan over medium high heat. Add the rice and sauté for about 3 minutes stirring occasionally until the rice is just turning a light brown. Add onion and thyme, and sauté for an additional 3 minutes until the onion is translucent and just starting to turn golden brown.

Add remaining rice ingredients and stir to combine. Put the lid on and bring to boil, then turn the heat down to low.

Cook for around 30 - 40 minutes, until all the stock is absorbed. If the rice needs more liquid and some water a little at a time until the rice is cooked to desired consistency.

Remove from the stove and allow to rest for at least 10 minutes, while the chicken finishes grilling.

to serve
Plate the chicken and rice on a large plate. Garnish with some chopped cilantro and lime wedges.

Notes

• Don’t let the name fool you… peas are really the kidney beans, not the green kind.
• For the chicken, you could use a quartered whole chicken or any assortment of bone-in chicken parts. It should be roughly 3 1/2 lbs of chicken in total.
• You can use any hot pepper or chili you have available and add to desired spiciness. Scotch bonnet peppers are traditional, but may be hard to find depending where you live. We usually have Fresno chilis in the garden so we have them on hand. Habanero, jalapenos or serrano are other substitutes if available.
• I add pickled cherry peppers, because I pickle my own peppers and I like them. But, you could leave them out if unavailable.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.