Recipe

Jamaican Jerk Chicken With Coconut Rice And Avocado Garnish Recipe

Add Step-by-Step Photos	Cleofis_randolph_the_patriarche / All my dishes 1 year, 8 months ago This recipe is a very spicy one! The habaneros and the spices involved give the chicken a spicy and flavorful experience. I recommend You try this recipe. I made mine in the oven and broiler but you can also grill it. THe coconut rice is a special treat too.... More Prep:15m Cook:30m Servings:4	Cleofis_ran
	jerk chicken

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Ingredients

4 fresh scotch bonnet peppers or habanero peppers

2 scallions, coarsely chopped

1 shallots, quartered

2 cloves garlic, smashed

1 inch fresh ginger, peeled and chopped

1 tablespoons fresh thyme leaves

1 teaspoons ground allspice

1 1/2 teaspoons black pepper

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground cloves

1/4 cup vegetable oil or olive oil

5 whole chicken legs, thighs and drumsticks separated

Coconut Rice:

1 can coconut milk

1 1/2 cups long grain rice

2 tablespoons olive or vegetable oil

1 tablespoon salt

1 scallion (coarsely chopped)

Avocado to Garnish

Directions

Discard stems, seeds, and ribs from 2 chiles and coarsely chop.

Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).

Blend chiles with remaining ingredients except chicken in a food processor or mortar and pestle until a paste forms.

Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits.

Marinate, covered and chilled, at least 2 hours or up to 1 day (the longer the better!)

f you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450°F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes.

Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.

Coconut Rice:

Pour oil in medium sauce pan let heat for a few seconds and pour in rice.

Cook rice in oil until it catches a golden color. Add scallions and coconut milk.

Let boil and reduce heat to a simmer.

Once all coconut milk is absorbed and rice is tender it's done!

Garnish with slices of avocado and ENJOY!

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