David Gallimore International Ministries, Inc.
Sunday, December 17, 2017

-Caribbean Style Chicken w/ Rice & Beans

We both love "Caribbean style" chicken with rice and beans.
I have found two recipes that are very easy to make, and are wonderful!


Before you begin, please note that the chicken needs to marinate for 24 hours in the refrigerator. 
And is much easier if you have a gallon size zip lock bag to marinate chicken.
Also, do not use "minute rice" in the rice and beans recipe.  Needs to be regular rice.


Caribbean Style Chicken

-1 tablespoon ground allspice
-3/4 teaspoon ground nutmeg
-3/4 teaspoon ground cinnamon
-1 tablespoon dried thyme
-1 1/2 teaspoon ground sage
-1 1/2 teaspoon cayenne pepper
-1 1/2 teaspoon freshly ground black pepper
-2 teaspoons salt
-2 teaspoons garlic powder
-1 tablespoon sugar
-1/4 cup extra virgin olive oil
-1/4 cup soy sauce
-3/4 cup white vinegar
-1/2 cup orange juice
-juice of 1 lime
-4 chicken breasts, or 4 leg/thigh pieces  (enough for 4 servings, whatever chicken pieces you like)  (I take the skin off and trim off the fat)

In a large bowl, combine first 10 ingredients.  Stir together with a wire whisk.  Using the whisk, slowly add the olive oil, soy sauce, vinegar, orange juice and lime juice.  (Tip for the lime juice, place the lime in the microwave for 10 seconds ... it will release more juice if warmed slightly).  Pour mixture into a gallon size zip lock bag, and add the chicken.  Marinate for 24 hours in the refrigerator, turning every few hours.  I like to place bag in a dish, just in case I didn't get bag sealed well.  Don't want any of the marinade to leak out and cause a mess!

Preheat oven to 300°.  Place chicken and marinade in a baking dish, cover with foil and bake for 2 1/2 hours.  I like to baste with marinade at least every 30 minutes.  The chicken will fall off the bone and is very moist!  Your house will smell great too!  I keep some of the marinade and serve with the chicken.  Dave even puts a little of the marinade on his rice, as caribbean rice can be a little dry.

You can also cook this on the grill.  Preheat the grill.  Remove the chicken from the marinade and grill for 6 minutes on each side, or until chicken is fully cooked.  While grilling, baste with the marinade.

 

 

Caribbean Style Rice and Beans

-1 can red beans  (I use "Goya" Small Red Beans, 15 1/2 oz. can)  (Usually in the "ethnic foods" section in supermarket)
-1 can coconut milk  (I use "Goya" Coconut Milk, 13 1/2 oz. can)  (Usually in the "ethnic foods" section in supermarket)
-2 cups uncooked rice  (regular rice, not minute rice)
-1/8 teaspoon minced garlic (or 1 clove garlic, chopped)
-1/4 teaspoon dried thyme
-1 tablespoon olive oil
-water

Drain the liquid from the can of beans into a measuring cup.  Add the coconut milk.  Add enough water to make four cups of liquid.  Place liquids in a pot with beans, garlic, thyme and olive oil.  Bring to a boil.  Add rice and stir for a minute.  Reduce heat to medium-low.  Cover tightly and cook for 30 minutes, or until rice is cooked.  Watch carefully to make sure that the rice on the bottom doesn't scorch.