Caribbean Chicken

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 5 -6 skinless chicken leg quarters
• 2 tablespoons dry jamaican jerk spice
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 jalapeno chiles, seeded and diced
• 1 tablespoon peeled and chopped fresh ginger
• 3 garlic cloves, chopped
• 1 teaspoon salt
• 1 1/2 cups parboiled rice
• 1 (12 ounce) bottle dark bock beer
• 1/2 cup unsweetened coconut milk
• 1 (16 ounce) can red beans or 1 (16 ounce) can pink beans, rinsed and drained
• 1/2 cup roughly chopped fresh cilantro, divided

Recipe

• 1 coat chicken all over with jerk seasoning.
• 2 in a large dutch oven or other large pan with lid, warm oil over medium heat.
• 3 cook chicken in two batches, turning frequently, until well-browned, about 8-10 minutes per batch.
• 4 remove chicken to plate.
• 5 pour off all but about 2 t. pan oil.
• 6 to drippings in pan, add onion, chilies, ginger, garlic and salt.
• 7 cook, stirring 3 to 4 minutes, until onion is lightly browned.
• 8 stir in rice and cook for one additional minute.
• 9 add beer, coconut milk, beans and half of the cilantro.
• 10 return chicken to pot along with any accumulated juices.
• 11 bring chicken mixture to a boil, cover pot; reduce heat to low.
• 12 simmer 30 to 35 minutes or until liquid is absorbed, rice is tender and chicken is cooked through.
• 13 stir in remaining cilantro and serve hot.