Description
A rich and savory Jamaican dish featuring well-marinated chicken pieces in a flavorful gravy, served over coconut rice and beans.
Ingredients
Scale
- 3 lbs Bone-In Chicken Pieces (1.4 kg)
- 3 tbsp Brown Sugar (45g)
- 2 tbsp Vegetable Oil (30ml)
- 1 large Onion, sliced
- 1 Red Bell Pepper, julienned
- 1 Green Bell Pepper, julienned
- 2 medium Carrots, cut into batons
- 4 Scallions, chopped
- 4 cloves Garlic, minced
- 5–6 sprigs Fresh Thyme
- 1 tsp Allspice Berries (5g)
- 1/4 cup Ketchup (60ml)
- 2 tbsp Soy Sauce (30ml)
- 2 cups Chicken Broth (480ml)
- 1 whole Scotch Bonnet Pepper (Optional)
- Salt and Black Pepper, to taste
- 1.5 cups Long-Grain White Rice, rinsed (300g)
- 1 can Canned Coconut Milk (400ml)
- 1 can Canned Kidney Beans, rinsed and drained (425g)
- 1.5 cups Water (360ml)
- 1 tsp Salt (5g)
- 1 sprig Thyme (for garnish)
Instructions
- Marinate the chicken: In a large bowl, mix chicken, garlic, allspice, brown sugar, salt, and black pepper. Cover and marinate in the fridge for at least 2 hours.
- Create the browning sauce: Heat vegetable oil in a heavy pot, brown the marinated chicken on both sides for 5-7 minutes each. Remove and set aside.
- Sear the vegetables: Add onion, bell peppers, and carrots to the pot; sauté for 5 minutes until tender.
- Build the gravy: Return chicken to the pot, add ketchup, soy sauce, chicken broth, thyme, and Scotch bonnet pepper. Bring to a gentle boil.
- Braise the chicken: Cover and reduce heat, simmer for 30-40 minutes until chicken is cooked and tender.
- Prepare the coconut rice: In another pot, combine rice, coconut milk, kidney beans, water, and salt. Bring to boil, then cover and simmer for 15-20 minutes until rice is tender.
- Serve: Serve chicken over coconut rice and beans, garnished with a sprig of thyme.
Notes
For a vegetarian version, replace chicken with hearty vegetables and use vegetable broth. Adjust the heat level by controlling the Scotch bonnet pepper.
- Prep Time: 120 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 95mg