Jamaican Chicken with Black Beans
- Yield servings
Ingredients
- 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
- SAUCE
- 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
- BLACK BEANS AND RICE
- 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
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.
