Caribbean Chicken Recipe

Name: Caribbean Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 ½ cups parboiled rice; 1 (12 ounce) bottledark bock beer; ½ cup unsweetened coconut milk; 1 (16 ounce) can red beans or 1 (16 ounce) can pink beans, rinsed and drained; ½ cup roughly chopped fresh cilantro, divided

Servings: persons

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 ½ cups parboiled rice
1 (12 ounce) bottledark bock beer
½ cup unsweetened coconut milk
1 (16 ounce) can red beans or 1 (16 ounce) can pink beans, rinsed and drained
½ cup roughly chopped fresh cilantro, divided

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.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 -6 skinless chicken leg quarters, 2 tablespoons dry jamaican jerk spice, 1 tablespoon olive oil, 1 large onion, diced, and more.

Yes, Caribbean Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Caribbean Chicken

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