After spending five days in Belize in the spring of 2015 and again in 2016, I was inspired to recreate some of the flavor profiles that I experienced down there. For this recipe, I have usedchicken thighs or drumsticks (pictured) and pan sear them before baking to create a really flavorful and moist chicken dish.
For the rice and beans:
- 1 15oz can kidney beans, no salt added
- 1 15oz can black beans, no salt added
- 1/2 diced yellow onion
- 2 cloves minced garlic
- 1/2 green pepper
- 1/2 yellow, orange or red pepper
- 1 tsp salt, or to taste
- 1/2 cup water
- 1 15 oz can light coconut milk
- 1 1/2 cups brown rice
Add all ingredients except coconut milk and rice into medium sauce pan and bring to a simmer. Simmer for about 5 minutes to bring flavors together. Add coconut milk and rice to pan. Cover pan with lid and bring to a boil then reduce heat to a simmer and cook until liquid is absorbed and rice is tender (this will depend on the type of rice you use).
For the chicken:
- 2 lbs boneless, skinless chicken thighs
- Jamaican Jerk Seasoning via http://www.africanbites.com/jamaican-jerk-seasoning-recipe/
- 1 tsp olive oil
Preheat oven to 375. Heat olive oil in cast iron skillet over medium-high heat. While pan is heating, generously rub seasoning onto all sides of chicken thighs. Once the oil is shimmering hot, but not smoking, place chicken in skillet. Sear on both sides for 2-3 minutes per side. Remove the skillet from the stove and place in preheated oven. Bake the chicken for 15 minutes to cook all the way through. You can also sautéed the peppers separately in a little coconut oil if you prefer not to cook with the rice and.beans (pictured above). I like it both ways!
penny's kitchen creations 