You are here: Home » Recipes » Jamaican Chicken with Black Beans Jamaican Chicken with Black Beans Yield servings PrintEmail Ingredients 10 -- 12 chicken legs -- RUB1/4 cup light brown sugar3 teaspoons salt1 teaspoon black pepper1 teaspoon paprika1 teaspoon ground allspice1 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon ground cayenne pepper1/4 teaspoon ground cinnamonSAUCE3 tablespoons butter1/4 cup finely minced onion1 teaspoon Minced garlic1 cup water3/4 cup ketchup1/4 cup light corn syrup1/2 cup packed light brown sugar1/4 cup apple cider vinegar2 tablespoons red wine vinegar2 tablespoons Franks cayenne pepper sauce2 teaspoons black pepper2 teaspoons Worcestershire sauce2 teaspoons lemon juice1 1/2 teaspoons ground cayenne pepper1 teaspoon parsley flakes1 teaspoon cornstarch1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/4 teaspoon onion powder1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1/8 teaspoon ground allspice1/8 teaspoon rubbed sageBLACK BEANS AND RICE2 cups long grain rice2 cups chicken broth2 cups water2 tablespoons olive oil1 tablespoon minced garlic1/4 cup chopped fresh cilantro1/2 teaspoon kosher salt1/4 teaspoon cayenne pepper16 ounces can black beans, drained and rinsed Instructions 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.