Jamaican Chicken with Black Beans

  • Yield servings


10 -- 12 chicken legs
-- RUB
1/4 cup light brown sugar
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ground allspice
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cinnamon
3 tablespoons butter
1/4 cup finely minced onion
1 teaspoon Minced garlic
1 cup water
3/4 cup ketchup
1/4 cup light corn syrup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
2 tablespoons red wine vinegar
2 tablespoons Franks cayenne pepper sauce
2 teaspoons black pepper
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 1/2 teaspoons ground cayenne pepper
1 teaspoon parsley flakes
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon rubbed sage
2 cups long grain rice
2 cups chicken broth
2 cups water
2 tablespoons olive oil
1 tablespoon minced garlic
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
16 ounces can black beans, drained and rinsed


To prepare rub – Combine all ingredients and completely coat all peices of chicken. Arrange chicken on foil lined baking dish and bake at 350 degrees for about 1 hour or until juices run clear.

To prepare sauce – Wisk all ingredients together in 2 quart sauce pan.
Simmer on medium/low for about 15 minutes, stirring occasionally.

Toss cooked chicken in sauce and serve with Black Beans and Rice. Garnish with celery sticks with leaves.

To make beans and rice – Combine all but beans in 2 quart sauce pan. Bring to a boil. Cover and reduce to low for 20 minutes or until liquid is absorbed. Toss in beans and serve.



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