Frango jerk jamaicano com arroz e feijão em uma só panela

Ingredientes

• 4 teaspoons smoked paprika
• 2 teaspoons allspice
• 1 teaspoon chilli flakes ((more if you like things HOT!))
• 1 teaspoon ground ginger
• 1 teaspoon thyme ((ideally fresh, but dried will do))
• Juice of 1 lime
• 2 tablespoons olive oil
• 8 chicken thighs or legs (bone in and skin on)
• 1-2 tablespoons olive oil for frying
• 4 spring onions (sliced finely)
• 3 garlic cloves (grated or crushed)
• 300 g rice
• 400 g tin kidney beans (including the water)
• 400 ml tin coconut milk
• 1 chicken stock cube ((I use Kallo organic))
• Juice of 1 lime
• Extra limes and sliced spring onions to serve
• Fresh chilli (sliced, to serve (optional))

Modo de preparo

1. 1

   Mix all the ingredients for the jerk marinade in a large bowl, then add the chicken and coat thoroughly. Ideally marinate for 1-2 hours, if time permits. If not, simply carry on with the rest of the recipe.

2. 2

   Preheat your oven to 220C / 200C / gas mark 7 / 425F.

3. 3

   Heat up a large oven-proof frying pan (see notes) on high and add a little olive oil. Add in the chicken, skin side down and fry for 2 minutes on the skin side, then flip over and fry for 1 more minute on the other side. Remove to a plate.

4. 4

   Put the frying pan back on the heat, turn the heat right down and add the spring onions and garlic. Fry for two minutes, then add the rice, kidney beans (including the water) and coconut milk. Crumble in the chicken stock cube and squeeze in the lime juice.

5. 5

   Bring to the boil then add the chicken, skin side up. Cover with a lid or tin foil and place in your preheated oven for 15 mins, then uncover and cook for a further 10 minutes.

6. 6

   Scatter with sliced spring onion and serve with lime wedges. You could scatter over some fresh chillies too if you like a hotter flavour.