Recipe from Enco Products
- Wash and dry the chicken pieces. Make 3-4 slashes across the skin-side of the chicken about 1cm deep. Place the chicken into a bowl and pour over the Encona Jamaican Jerk BBQ Sauce, chopped parsley and mix well.
- Cover the chicken with cling-film and Ideally leave to marinate overnight in the fridge or for a minimum of 2 hours.
- Cook the chicken over a medium heated barbecue or under a grill for 25-30 minutes, occasionally and brushing with any left over marinade.
- Meanwhile, to make the rice, add the onion, coconut milk, chicken stock, bay leaves and lemon grass to a medium saucepan and bring to a simmer. Add the rice and simmer for 15 minutes stirring occasionally.
- After 15 minutes add the red kidney beans, parsley and season with salt and pepper. When the rice has softened, transfer to a serving bowl and serve with the Jerk chicken. Enjoy!
hints:
Allow time to marinate the chicken
