Jamaicans in Business banquet's Island Chicken and Rice recipe
Red Beans & Rice
8oz dry red kidney beans 2qts water 3 bay leaves 2 tsp dried thyme ½ tsp cinnamon ½ tsp all spice ½ tsp ground black pepper 2 tsp garlic powder
3 cups vegetable broth 1 cup coconut milk 2 sprigs fresh time 1 medium yellow onion chopped
4 cups rice Additional broth as needed
Wash the beans under cold running water remove any particles or stones. Combine water and all dried seasoning with beans and soak over night Add beans to a heavy bottom pot with onion, fresh thyme, broth, salt and coconut milk. Simmer until almost tender approx 30 mins. Add rice and additional stock as needed, bring to boil, cover and reduce heat to low for 15 mins or until rice is cooked
For additional heat add a whole chili directly into the beans when cooking, this can then be removed at the end.
6 Free range chicken leg quarters 4 oz wet jerk seasoning 1oz vegetable oil 1oz pineapple juice
Combine oil, jerk and pineapple juice in a zip lock bag add chicken and marinade for 2 hours in the refrigerator. Place chicken onto hot grill for 5 - 10 mins then move from direct heat and cook covered for approx 35 mins
This recipe can be easily adapted to the oven, use whole chickens and roast at 375f for 1 hour until the juices are clear.