Jerk Chicken with Beans and Rice

Ingredients:

  • 5lbs. chicken breast, butterflied
  • 1 cup jerk marinade/seasoning
  • 1/4 cup olive oil
  • 2 onions, diced
  • 2 bell peppers, diced
  • 2 tbsp garlic, chopped
  • 3 cups jerk rice and beans mix
  • 6 cups chicken stock
  • 2lbs.  Cajun sausage, sliced

Marinade:

  • 2 tsp allspice, ground
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp cloves, ground
  • 1/2 tsp nutmeg, ground
  • 4oz onion, chopped
  • 8 cloves garlic
  • 3 tbsp ginger, chopped
  • 3 scallions, chopped
  • 1/2 cup lime juice
  • 1 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1/4 cup olive oil
  • 1 habanero pepper, chopped
  • 1/4 cup brown sugar

Instructions:

  • Prepare the marinade by adding all the ingredients and pureeing in blender.
  • Marinate the chicken 2-4 hours.
  • Pre-heat the REC TEC to 400°F with a large Dutch oven and searing kit.
  • Add the oil and sausage and cook for 8 minutes until slightly crisp.
  • Add the onions, peppers, and garlic, then allow to cook for 6-8 minutes until the vegetables are soft.
  • Add the chicken stock and bring to a simmer.
  • Add the rice and bean mix, cover, and allow to cook for 25 minutes.  
  • Remove the Dutch oven and allow the rice and beans to rest on the counter.
  • Add the chicken to the sear kit and sear for 4-5 minutes a side until the chicken is cooked through and reaches 165°F internal.
  • You can then chop the chicken and stir into the rice and beans or enjoy the rice and beans as a side.