Just because it might be cold outside doesn't mean that you can't have a little heat inside.
This spicy Caribbean chicken with its jerk seasonings and coconut milk is sure to bring images of white beaches and sunshine to your palate. Save a little beer for the cook and you're off to Jamaica!
5-6 chicken leg quarters (about 4.5 pounds), skin removed
2 tablespoons dry Jamaican jerk seasoning
1 tablespoon olive oil
1 large onion, diced
2 jalapeno chiles, seeded and diced
1 tablespoon peeled and chopped fresh ginger
3 cloves garlic, chopped
1 teaspoon salt
1 1/2 cups parboiled rice
1 bottle beer (12 ounces)
1/2 cup unsweetened coconut milk
1 can red or pink beans (16 ounces), rinsed and drained
1/2 cup roughly chopped cilantro, divided
1. Coat chicken all over with jerk seasoning.
2. In large Dutch oven or other large pan with lid, warm oil over medium heat. Cook chicken in two batches, turning frequently, until well browned, about 8 to 10 minutes per batch. Remove chicken to plate. Pour off all but about 2 tablespoons pan oil.
3. To drippings in pan, add onion, chiles, ginger, garlic and salt. Cook, stirring 3 to 4 minutes, until onion is lightly browned. Stir in rice and cook for additional minute. Add beer, coconut milk, beans and half of cilantro. Return chicken to pot along with any accumulated juices.
4. Bring chicken mixture to a boil, cover pot and reduce heat to low. Simmer 30 to 35 minutes, or until liquid is absorbed, rice is tender and chicken is cooked through. Stir in remaining cilantro.