Jerk Chicken with Rice and Peas

• 4 chicken leg quarters
• 4 scallions
• 1-2 scotch bonnet peppers (to taste)
• 4 cloves garlic
• 1 inch piece ginger
• 1 tbsp fresh thyme leaves
• 1 tbsp ground allspice
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cups long grain rice
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (13.5 oz) coconut milk

Instructions

1. 1

   Blend scallions, scotch bonnets, garlic, ginger, thyme, allspice, soy sauce, brown sugar, salt, pepper, and a splash of oil into a paste.

2. 2

   Rub the jerk paste all over the chicken legs, getting under the skin. Marinate for at least 3 hours or overnight.

3. 3

   Grill chicken over medium heat, turning occasionally, until cooked through and charred (about 35-45 minutes). Or bake at 400°F (204°C).

4. 4

   For the rice and peas: Rinse rice.

5. 5

   In a pot, combine rice, kidney beans, coconut milk, water (to make up liquid ratio), a thyme sprig, and salt.

6. 6

   Bring to a boil, cover, reduce heat to low, and simmer for 18-20 minutes until liquid is absorbed and rice is fluffy.

7. 7

   Serve jerk chicken with the rice and peas.