This recipe is a native of Jamaica, and jerk is a cooking style with a spicy mixture called Jamaican jerk.
Ingredients
- Thyme 1 tbsp, leaves
- Barbecue Sauce 110 g
- Scallion 2, chopped
- Limes 2
- Soy Sauce 1 tbsp, dark
- Vegetable oil 55 ml
- Chicken 2 large, cooked breasts, diced
- Beans 200 g, canned, kidney , drained
- White Beans 200 g, canned, drained
- Celery 1 stick, finely diced
- Pepper 1 red, finely diced, 1 green finely diced
- Rice Vinegar 350 g, cooked long-grain
- Parsley a few sprigs of flat-leaf, to garnish
- Salt
Instructions
Steps:
1. Blend together the thyme leaves, barbecue sauce, spring onions, juice of one lime, allspice, soy sauce, and 150 ml of warm water in a blender.
2. Heat half of the oil in a casserole dish set over a medium heat until hot.
3. Add the chicken and saute briefly before adding the beans and the prepared sauce.
4. Cover with a lid and simmer for 15 minutes until the beans are tender.
5. Season to taste once ready.
6. Meanwhile, heat the remaining oil in a large frying pan set over a moderate heat until hot.
7. Add the celery, diced peppers, and a little salt.
8. Fry for 2 minutes and then add the rice.
9. Continue to fry over a reduced heat, stirring occasionally, until the rice is piping hot throughout.
10. Serve the jerk chicken over the rice with slices from the remaining lime and sprigs of parsley.
11. Add a couple of dashes of Tabasco for added spiciness.
