Jamaican Chicken with Black Beans

  • Yield: servings


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