Jamies Wicked Jerk Chicken With Rice Beans Recipes

JAMIE OLIVER'S JERK CHICKEN

Steps:

• Preheat the oven to 425 F and put a grill pan on high heat.
• Drizzle olive oil on the chicken , rubbing it around both sides, then sprinkle with salt and pepper. Put on the hot grill pan, skin side down.
• Trim and chop the green onions and put in a food processor or blender. Add most of the thyme leaves (not the stems), the bay leaves (remove the stalk), cloves, nutmeg, allspice, rum, vinegar, honey and salt. Remove the seeds and stalks from the chile pepper, chop it and add it to the blender. Peel the garlic and roughly chop, then add to the blender.
• Blend the jerk sauce ingredients together, adding a little olive oil if needed.
• Once the chicken skin is browned, turn the chicken pieces over.
• Pour the jerk sauce into a baking dish just large enough to hold the chicken. Put the chicken on top of the sauce, skin side up. Pour the honey over the chicken and top with the herb sprigs. Bake until cooked through. This will vary a bit depending on how long you cooked it on the grill pan.
• Sprinkle the fresh cilantro leaves over the chicken and serve.

JERK CHICKEN WITH RICE AND BLACK BEANS

Steps:

• Cook the rice according to package instructions.
• Combine the vinegar, rum, jerk sauce and ginger in a measuring cup or small bowl; set aside.
• Pound the chicken to an even thickness. Season it with salt and pepper.
• Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes. Drain and remove from pan.
• Stir the beans into the rice. Add scallions. Serve with chicken.