Jerk Chicken with Rice & Beans

Jerk Chicken with Rice and Beans

1/2 chicken (or 2 quarters)
1/2 bottle Lawry's Caribbean Jerk marinade
Gallon-sized Freezer bag
2 cups rice
1 tsp turmeric
1/2 tsp allspice
1 tbsp dried minced onion
32 oz chicken broth
27 oz can Margaret Holme's Seasoned Black Beans with Vidalia Onions
2 tsp cumin
1/3 cup catsup
Splash worcestershire sauce
1 tsp lime juice

When I buy whole chickens, I cut them up and re-package them for the freezer. I often pour a marinade (any kind you like) over the meat before I freeze it, which makes it very easy to make dinner later on. The chicken I used for this dish was simply cut in half, placed in the zip-loc bag and the marinade poured over it, then sealed and frozen. Thaw before cooking.

Place the chicken in a 9x13" pan and roast at 400^F for about 1 hour or until the chicken is completely cooked. This would normally have gone on the grill but it's way too hot outside to bother! And it comes out really tender and juicy when cooked in the oven this way.

While the chicken cooks, combine the rice, turmeric, allspice, dried onions, and chicken broth and cook until done. I use a Rice Cooker...makes perfect rice every time!

About 20 minutes before the chicken is ready, combine the beans, cumin, catsup, worcestershire and lime juice and cook gently, stirring often, until hot.

Results: perfectly cooked, juicy and delicious chicken, and quite possibly the BEST rice I've ever cooked. The black beans were perfect with the rice and chicken!