Jerk Chicken with Black Beans and Rice
Jerk the seasoning, originated in Jamaica tracing its roots back to the indigenous Arawak people and the African slaves brought to the island during the colonial era. Jerk seasoning is renowned for its fiery and flavorful profile, making it a beloved component of Caribbean cuisine worldwide. It has made its way into common foodie language around the world due to its trademark spiciness. It is a fusion of many nations into a delicious seasoning that can be made with a unique blend of spices, including scotch bonnet peppers, allspice, and thyme plus much much more. Each household, each mama, has her own special jerk spice recipe, much like most spice mixes in different cultures. No two are the same.
This chicken will not blow your lid off, but it is spicy, thus the black beans and rice, which round out the chicken as a meal, but also tone down the spiciness of the marinade. You can tone this down even further by using less chilli, or removing the chilli seeds prior to proceeding with the recipe.
We have created Jerk before. Check these out:
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The Jerk Marinade
- 4 cloves garlic
- 2 spring onions
- 1 red chilli
- 50 Grams soy sauce
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 20 Grams apple cider vinegar
- 40 Grams Jerk Spice Mix Recipe
- 6 chicken thigh cutlets, skin on
- 1 Batch Black Beans and Rice Recipe
- 1 Batch Spinach or Chilli Paprika Flour Tortillas Recipe
To make the marinade, place garlic, spring onion and chilli into the Thermomix bowl. Chop 5 sec/speed 7.
Add remaining marinade ingredients. Combine 20 sec/speed 8.
Place chicken thighs in a large bowl. Pour marinade on top and coat chicken well. Cover and refrigerate for at least 2 hours.
Preheat oven to 200°C. Place marinated chicken in a baking dish. Cook for 45-50 mins. Until looking charred and cooked through.
Serve chicken with tortillas and Black Beans and Rice.
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