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 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, 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 I'll make a double batch.
ISLAND RICE
2 cups of chicken stock
1 cup brown rice
1 can coconut milk
1 small package frozen peas
1 can red kidney beans
1 can black beans
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
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 tsp fish sauce
3 cloves garlic, minced
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 lbs 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
in in a big ziplock bag. Add chicken pieces and marinade. Store in frig for at least 2 hours or up to 24 hours. If you are cooking in oven set oven to 325 degrees
and cook slowly until it is brown and the juice runs clear when pierced. Usually about 45 minutes.
Serve with fried cabbage, or kickin collards and cornbread.
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