Caribbean Chicken with Bock Beer

Serves 6

5–6 chicken leg quarters (about 4.5 pounds), skin removed
2 TBLS dry Jamaican jerk seasoning
1 TBLS olive oil
1 large onion, diced
2 jalapeno chiles, seeded and diced
1 TBLS peeled and chopped fresh ginger
3 cloves garlic, chopped
1 tsp salt
1 ½ cups parboiled rice
1 bottle Bock Beer (12 ounces)
½ cup unsweetened coconut milk
1 can red or pink beans (16 ounces), rinsed and drained
½ cup roughly chopped cilantro, divided

Coat chicken all over with jerk seasoning.

In large Dutch oven or other large pan with lid, warm oil over medium heat. Cook chicken in two batches, turning frequently, until well browned, about 8-10 minutes per batch. Remove chicken to plate. Pour off all but about 2 tablespoons pan oil.

To drippings in pan, add onion, chiles, ginger, garlic and salt. Cook, stirring 3–4 minutes, until onion is lightly browned. Stir in rice and cook for additional minute. Add beer, coconut milk, beans and half of cilantro. Return chicken to pot along with any accumulated juices.

Bring chicken mixture to a boil, cover pot and reduce heat to low. Simmer 30–35 minutes, or until liquid is absorbed, rice is tender and chicken is cooked through. Stir in remaining cilantro.

Nutrition Information, Per Serving:
620 calories; 20 g fat; 8 g saturated fat; 55 g carbohydrate

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