Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Hot, spicy and tasty. Serve with a dark green salad and more beer! I found this in the Chicago Sun-Times FOOD section, it's originally from the National Beer Wholesalers Association.

Ingredients Nutrition

Directions

  1. Coat chicken all over with jerk seasoning.
  2. In a large Dutch oven or other large pan with lid, warm oil over medium heat.
  3. Cook chicken in two batches, turning frequently, until well-browned, about 8-10 minutes per batch.
  4. Remove chicken to plate.
  5. Pour off all but about 2 T. pan oil.
  6. To drippings in pan, add onion, chilies, ginger, garlic and salt.
  7. Cook, stirring 3 to 4 minutes, until onion is lightly browned.
  8. Stir in rice and cook for one additional minute.
  9. Add beer, coconut milk, beans and half of the cilantro.
  10. Return chicken to pot along with any accumulated juices.
  11. Bring chicken mixture to a boil, cover pot; reduce heat to low.
  12. Simmer 30 to 35 minutes or until liquid is absorbed, rice is tender and chicken is cooked through.
  13. Stir in remaining cilantro and serve hot.