Jamaican Beans And Rice

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 -4 chicken thighs, skin on and bone in are ok
• 1 tablespoon coconut oil or 1 tablespoon other cooking oil
• 1 medium onion, diced
• 1/2 teaspoon curry powder
• 1 teaspoon dried thyme
• 1 1/2 cups long grain brown rice
• 1 cup coconut milk
• 2 cups chicken broth (or 2 cups chicken broth and water)
• 1 (15 ounce) can black beans or 1 (15 ounce) can dark red kidney beans, rinsed and drained
• salt and black pepper
• 1/2 cup frozen spinach, thawed (optional) or 1 cup fresh spinach (optional) or 1/2 cup broccoli florets (optional) or 1/2 cup green beans (optional) or 1/2 cup frozen mixed vegetables (optional)

Recipe

• 1 heat the oil in a deep skillet or medium sized saucepan with a good lid to medium high.
• 2 salt and pepper the chicken thighs and place them in the pan, skin side down.
• 3 brown both sides of the chicken thighs and then remove from the pan and keep warm.
• 4 adjust the fat in the pan by removing some or adding some and add onions to the fat in the pan.
• 5 sprinkle with salt, pepper, thyme and curry powder and saute until they start to soften.
• 6 add rice and stir to coat the rice with the oil and seasonings.
• 7 add the liquid to the pan and raise heat to high.
• 8 scrape the bottom of the pan to get up the crusty bits and incorporate everything together.
• 9 when the pot boils nestle the browned chicken into the rice and put the lid on the pan.
• 10 turn heat down to low and let simmer for 45 minutes or until rice is tender and chicken is cooked through.
• 11 remove chicken from the rice and remove skin and bones.
• 12 shred meat and return to the rice.
• 13 add beans and any vegetables, stir to combine and let sit over low heat to warm the beans and vegetables.
• 14 serve with pineapple or mango chutney and a big green salad!