Rice and Beans (waakye) with Jerk Chicken

| February 9, 2012 | 1 Comment

Jerk Chickent Ingredients:

  • 6 chicken thighs
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon minced onion
  • 1/2 teaspoon coarsely ground black pepper
  • 1 tablespoon coarsely chopped fresh parsley
  • 1 half teaspoon jerk seasoning (or according to taste)
  • 1/2 teaspoon paprika

Jerk Chicken Preparation:

  • Skin and wash chicken
  • Mix ingredients (and chicken) together in a medium-sized bowl, using your hands to work the marinade into the chicken pieces. Leave overnight in the refrigerator if possible.
  • Spread marinated chicken onto a baking bowl and cook in the oven at about 350º for between 30 and 45 mins or until golden brown.

Rice and Beans (Waakye) Ingredients:

  • 1 cup rice
  • 1 bag of black-eye peas (as sold in the grocery stores)
  • Waakye leaves or 1 tablespoon of baking soda
  •  4 cups of water
  • A pinch of salt to taste

Rice and Beans (Waakye) Preparation:

  • In a medium-sized saucepan, bring water, baking soda and beans to a boil. Use waakye leaves if you can find these and use instead of baking soda. They give the beans a red color and exceptional flavor.
  • Let beans boil for about 30 minutes or until tender
  • Add cup of rice and stir until evenly mixed with the beans
  • Let simmer for a few minutes or until rice is cooked
  • Waakye is cooked when rice is tender and all water has been evaporated

Serve as a side dish to the jerk chicken. Rice and beans can be eaten with or without tomato sauce. The choice is yours.

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