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Jerk chicken with corn and black bean rice
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Exciting jerk chicken tray bake paired with flavorful corn and black bean rice for a quick weeknight meal.
Ingredients:
  • 8 chicken drumsticks
  • 300.00 gm white medium-grain rice
  • 127.50 gm chicken style liquid stock
  • 250.00 ml frozen corn kernels
  • 400g can black beans, drained, rinsed
  • 1 bunch baby (Dutch) carrots, trimmed, scrubbed, halved lengthways
  • 2 long red chillies, halved lengthways
  • 125.00 ml fresh coriander leaves, to serve
  • 6 green onions, thinly sliced
  • 4cm piece fresh ginger, finely grated
  • 1 long red chilli, seeded, finely chopped
  • 20.00 ml ground allspice
  • 45.00 gm brown sugar
  • 65.63 gm gluten-free soy sauce
  • 57.50 gm vegetable oil
  • 65.63 gm lime juice
Instructions:
  • In a large shallow dish, mix together all the marinade ingredients until the sugar is dissolved. Add the chicken and coat it with the marinade. Cover and refrigerate for 30 minutes, if possible.
  • Preheat your oven to 200C/180C fan-forced. Drain the chicken and save half of the marinade. In a 4cm-deep, 25cm x 35cm baking tray, combine rice, stock, 1 1/2 cups water, corn, and black beans. Place the chicken on top and drizzle with the saved marinade. Cover tightly with foil and bake for 15 minutes. Uncover, fluff the rice with a fork, and enjoy!
  • Toss in fresh carrots and spicy chili. Roast, uncovered, for an additional 25 to 30 minutes until the chicken is golden and fully cooked. Finish off with a sprinkle of fragrant coriander. Plate and enjoy.

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