How To Make Jamaican Jerk Chicken And Spicy Coconut Rice - Cooking From A Can Video Series

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: allspice

Homemade blends can control sodium and sugar.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds flavor with less processing.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Canned beans are convenient and cost-effective.

Roughly chop 3 medium onions and 6 jalapeno peppers for the jerk sauce.

Blend onions, garlic, thyme, ground allspice, sugar, salt, black pepper, cinnamon, nutmeg, ginger, lime juice, olive oil, soy sauce, orange juice, and white vinegar until chunky.

Pour marinade over chicken wings in a zip lock bag, seal, and refrigerate.

Marinate chicken wings overnight or until dinner time.

For the coconut rice, chop 4 Thai chilies, 8 cloves of garlic, and 3 green onions.

Saute the chili, garlic, and green onion mixture in a small frying pan with olive oil until fragrant.

In a rice cooker, combine 2 cups dry rice, 2 cups water, 1 can of coconut milk, and the sautéed mixture. Stir to combine.

Cook in the rice cooker until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary